10 oz Whole wheat pasta

           Salt
      1 c  Ricotta cheese

           - at room temperature
      4 tb Soft butter

      1 tb Walnut oil

    1/3 c  Walnuts, finely chopped

    1/2 c  Fresh garted Parmesan cheese

           Parmesan cheese for garnish
      1 c  Half-and-half;

           -=OR=- Milk or Pasta Water
      1 tb Snipped chives

      1 tb Finely chopped chervil

           -=OR=- Parsley
           Freshly ground pepper
  BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta
  is dried, add it at this time. If it's fresh, wait until you've put
  together sauce ingredients. Have ready heated serving bowl or plates.
  Roughly mix ricotta cheese, butter, walnut oil, 1/4 cup walnuts and grated
  Parmesan cheese. Thin with half-and-half, stir in herbs and season with
  salt and pepper. Transfer mixture to wide skillet. About the time pasta is
  done, gently warm sauce over low flame. Cook and drain pasta and add it
  directly to pan with ricotta mixture. Toss everything together well, then
  place in heated bowl. Scatter remaining walnuts over pasta and sprinkle
  with grating of Parmesan cheese and plenty of ground pepper.