Cooking With Chef Hermann: Angel Hair Pasta with Chanterelles and Walnut Ricotta Sauce

Angel Hair Pasta with Chanterelles and Walnut Ricotta Sauce

Ingredients:

• 3 oz. dried chanterelles, soaked and drained
• 1 lb. angel hair pasta cooked al dente
• ½ C walnuts, coarse chopped
• ½ C Ricotta cheese
• 1 garlic clove, chopped
• 2 tsp fresh oregano chopped
• 2 oz. parmesan cheese, shredded
• Dash of Worcestershire sauce
• Zest of one lemon
• 2 TB olive oil
• Salt and pepper to taste

Directions:

In sauté pan, heat oil and add the garlic and chanterelles.  Cook until tender.  Add the pasta, ricotta cheese, lemon zest and Worcestershire sauce.  Cook until warmed through and smooth, then add the parmesan and oregano.  Adjust seasoning with salt and pepper.