Pasta with ricotta-walnut sauce
Yield: 4 Servings
Ingredients:
- 8 oz Pasta (preferably vermicelli MMMMM--------------------RICOTTA-WALNUT SAUCE-------------------------
- 1/2 c Ricotta cheese
- 1/2 c Plain Yogurt
- 1 tb Margarine softened
- 2 x Cloves Garlic minced
- 1/2 c Chopped Walnuts (about 2 oz)
- 1/4 c Grated Parmesan cheese (1 oz
- 1/2 c Chopped fresh parsley
- 1 tb Chopped fresh Basil
- 1/2 ts Black Pepper
Instructions:
GARNISH: cherry tomatoes or broccoli florets more grated Parmesan cheese and sprinkling of freshly ground black pepper optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking in bowl of food processor place ricotta yogurt margarine garlic walnuts and chhese; process till smooth. Stir in remaining ingredients. When pasta is done drain well. Toss with sauce. Top with garnishes and serve immediately. VARIATIONS: - when sauce is tossed with pasta add steamed vegetables such as peas broccoli cut green beans and spinach - serve cold as pasta salad ~ for Fettucine Almost Alfredo substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic walnuts parsley and basil; garnish with almond slices parsley sprigs and cherry tomatoes or cut steamed asparagus
