Linguine with Walnut Sauce
( YIELD: 6 to 8 )

I N G R E D I E N T S
Gallucci whole milk ricotta cheese	1 cup
Heavy cream	one half cup
Grated Parmigiano cheese	One half cup
Gallucci Olive oil	3 tablespoons
Unsalted butter	2 tablespoons
Garlic cloves	3 large
Chopped walnuts	1 cup
Minced fresh basil	3 tablespoons
Gallucci Linguine	1 lb
Salt - pepper	To taste

1	In a small bowl- combine the ricotta- heavy cream and Parmigiano cheese. Mix well with a fork and set aside.
2	In a medium skillet- heat olive oil over medium heat until haze forms- then add 2 tbsp butter. Saute garlic- stirring constantly. Discard with a slotted spoon. Add walnuts- turn heat to low and saute- stirring constantly- for about 1 minute. Stir in the basil and mix well- remove from heat.
3	Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander- transfer to a bowl containing 1 tbsp butter and toss quickly. Toss all the cheese mixture and half of the walnut-basil mixture with pasta. Spoon remaining walnut-basil mixture on top and serve with freshly grated Parmigiano cheese