INGREDIENTS

  • 1/2 cup walnuts
  • 1/2 cup ciabatta or baguette bread, diced
  • 4-5 fresh basil leaves, sliced
  • Zest of 1/2 lemon
  • 1/4 cup fresh ricotta cheese, part skim
  • 1 pound spaghetti
  • 1 tablespoon walnut or olive oil, optional
  • 1/4 cup white wine
  • Juice of 1 lemon
  • 1 cup Arugula

DIRECTIONS

  • Yield: 6 Servings
  • Cuisine: Italian
  • Course: Entrée