Title: Pasta with Ricotta-Walnut Sauce
Categories: Pasta Cheese Sauce
Yield: 4 Servings
| 8 | oz | Pasta (preferably vermicelli |
| 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 |
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