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                                                                  The combination of flavors here plays up the nutty flavor of whole-grain penne. Prep and Cook Time: 1 hour, 20 minutes. Notes: Ricotta salata (also called "hard ricotta") is a firm white Italian cheese made by salting, pressing, and drying sheep's-milk ricotta. In flavor, it's like a very mild, nutty, less tangy feta, which makes it a natural addition to pastas and salads (it can also be grated). Look for ricotta salata in specialty stores, Italian markets, or any supermarket with a good cheese department.

                                                                  Ingredients
                                                                  • Yes No 7 medium onion
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 3/4 tsp sugar, granulated
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 1 3/4 cup walnut halves
                                                                  • Yes No 10 oz fusilli pasta
                                                                  • Yes No 1 lb ricotta salata
                                                                  • Yes No 2/3 cup loosely packed flat leaf parsley
                                                                  • Yes No 1 1/2 tbsp lemon juice
                                                                  • Yes No 1 1/2 tsp black pepper
                                                                  • In a large frying pan over high heat, cook onions in 3 tbsp. olive oil with sugar and 2 tsp. salt, stirring and turning often, until onions begin to release their juices and turn golden, 10 to 13 minutes. Reduce heat to medium and cook, stirring occasionally, until onions turn a caramel color and become quite sweet, 35 to 40 minutes more. If onions begin to stick to the pan or char during cooking, reduce heat.
                                                                  • Meanwhile, in a small frying pan (not nonstick) over medium-low heat, toast walnuts, stirring frequently, until fragrant and golden, about 10 minutes. Remove from heat and cool slightly. Pour walnuts into a zip-lock plastic bag and lightly crush with a rolling pin. Set aside.
                                                                  • When onions are nearly done, cook pasta in boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain pasta, reserving about 1/2 cup cooking water.
                                                                  • Toss caramelized onions with pasta, walnuts, ricotta salata, parsley, reserved cooking water, lemon juice, pepper, and remaining 2 tbsp. olive oil. Season to taste with salt. Serve hot.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                  • Total Time: 1 hour 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    cook
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                                                                    roll
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                                                                    boil
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                                                                    drain
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                                                                    juice
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                                                                    serve

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