Inspired by the ricotta and honey toasts often made for breakfast, this pasta dish is one of those one-bowl dinners that’s simple to put together but tastes wonderfully layered and complex. A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, it needs only a green salad on the side. I love tossing the entire dish with honey, but if you don’t like sweet with your savory, just give it a little drizzle when serving or skip it entirely.

Ingredients

• 6 Tablespoons unsalted butter
• 2 lb. mixed mushrooms, such as chanterelles, cremini, hen of the woods, oyster, and porcini, cut or torn into bite-size pieces
• 1 Tablespoon roughly chopped thyme, plus more for garnish
• 6 cloves garlic, peeled and smashed
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. pappardelle
• 1 cup ricotta
• 1/2 cup toasted walnut pieces
• Honey, for drizzling (optional)

Preparation

1. Melt butter in a 12” skillet over medium-high; working in batches, cook mushrooms, 1 Tanlespoon thyme, garlic, salt, and pepper until mushrooms are golden, 15 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes.
3. Drain pasta, reserving 1/2 cup water; add pasta, water, half the ricotta, the walnuts, salt, and pepper to skillet and toss to combine.
4. Transfer to a serving platter and garnish with remaining ricotta and thyme.
5. Drizzle with honey, if you like.