Roasted Grapes & Black Pepper Ricotta Farfalle with Toasted Walnuts
Indulge in the exquisite harmony of flavors with Roasted Grapes & Black Pepper Ricotta Farfalle with Toasted Walnuts. This dish combines sweet, caramelized grapes and creamy ricotta pasta, all enhanced by a delightful crunch from toasted walnuts. Perfect for any occasion, this recipe will elevate your dining experience and impress guests with its stunning presentation and rich taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 8 oz farfalle pasta
- 2 cups fresh grapes
- 1 cup whole-milk ricotta cheese
- 1 tsp freshly ground black pepper
- ½ cup toasted walnuts, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread grapes on the baking sheet, drizzle with olive oil, and sprinkle salt. Roast for 15-20 minutes until they burst and caramelize.
- Cook farfalle pasta in salted boiling water according to package instructions (about 10-12 minutes) until al dente.
- In a bowl, mix ricotta cheese and black pepper until creamy.
- Drain pasta and return it to the pot. Add roasted grapes along with their juices and the ricotta mixture. Gently stir until well combined.
- Fold in toasted walnuts before serving.
Nutrition
- Serving Size: 1 plate (approximately 290g)
- Calories: 450
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 15mg
Keywords: For added flavor, substitute walnuts with pecans or almonds. Use goat cheese instead of ricotta for a tangy twist. To make it vegan, replace ricotta with cashew cream or tofu-based alternative.