- 35g walnuts
- Sea salt
- A handful of thyme, leaves only
- 200g Portobello mushrooms
- 200g white mushrooms
- 1 tbsp olive oil
- Freshly ground pepper
- 200g chifferini pasta or penne pasta
- 125g ricotta
- 40g honey
1. Fill your kettle and boil it, then fill a large pan with the hot water. Add a pinch of salt, cover and bring to the boil. Meanwhile, tip the walnuts into a deep frying pan. Place on a medium heat and toast, shaking the pan often, for 2-3 mins till the walnuts smell nutty. Tip the walnuts out onto a board and let them cool for 2 mins, then roughly chop them.
2. Pick the thyme leaves off their woody sprigs (you can push the sprigs through a sieve and the leaves will collect in the sprigs). Roughly chop the thyme leaves. Rinse the portobello and white mushrooms, then tear them into bite-sized pieces.
3. Put the frying pan back on a medium-low heat and add 1 tbsp olive oil and the mushrooms. Season with a pinch of salt and pepper and fry, stirring often, for 10 mins till softened, browned and juicy.
4. While the mushrooms cook, check the water in the pan – it should be boiling by now. Add the pasta and simmer for 8 mins, till the pasta is tender but still has a little bite to it.
5. When the pasta is cooked, drain it and add to the mushrooms. Add half the toasted walnuts and thyme leaves and a quarter of the pot of ricotta. Toss to mix.
6. Divide the pasta between 2 warm plates and top with the remaining walnuts and thyme. Spoon over a quarter of the ricotta and drizzle over the honey. Serve straight away.