I liked the idea of pasta with caramelized onions, walnuts and ricotta salata, but there wasn't a real sauce with this, so I made a pumpkin cream sauce to add to this. With that addition, it was amazing, but I can't honestly give 5 stars to the recipe as is. The concept was good, but it needed some help.
i'd been holding onto this recipe for a while, and finally got around to making it. It was delicious! i only made half the recipe, but otherwise followed it as it said. great nutty flavor balanced by the lemon and parsley. will definitely make again.
Delicious! Love this flavor combo! Made with egg noodles instead of whole-wheat penne. Would definitely make again -- the dish comes out pretty enough to serve to company, especially vegetarians.
Love this recipe. I make it all the time w/brown rice penne. The combination of carmelized onions, toasted walnuts, flat leaf parsley and ricotta salata is amazing. I tend to make the recipe a little drier by not adding water and using more pasta than called for. It makes great leftovers too.
Very interesting! Like nothing I've ever tasted. I only used 5 onions, and only 8 oz. of FETA (couldn't find ricotta salata anywhere). I really liked it, husband thought it was "okay". It didn't seem to need any of the "reserved cooking water", so I omitted that.