Spaghetti With Broccoli, Walnuts And Ricotta Cheese

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Washington Post


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2/3 cup walnut halves

1 head broccoli (about 1 pound)

3 medium cloves garlic

1 handful flat-leaf parsley leaves

1 large lemon, washed well

12 ounces dried spaghetti

2 teaspoons olive oil

7 ounces whole-milk or part-skim ricotta cheese, preferably fresh

Sea salt

Freshly ground black pepper

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