Title: Fettuccine with Ricotta and Dill Sauce
Categories: Cheese Pasta
Yield: 4 Servings
| 1 | lb | Fettuccine; whole wheat |
| | | Or 3/4 pound dried |
| 1 | cl | Garlic; crushed |
| 2 1/2 | c | Ricotta cheese; (1 1/4 pounds) |
| 1 1/2 | c | Milk |
| 1 1/2 | ts | Salt |
| | pn | White pepper |
| | pn | Red pepper flakes |
| | pn | Cayenne pepper |
| 1/2 | | Red bell pepper; chopped |
| 2 | tb | Fresh dill; chopped |
Recipe by: The New Pasta Cookbook Cook fettuccine in boiling salted water
until al dente. In blender or food processor, blend garlic, ricotta, milk,
salt, peppers and red pepper flakes to form a smooth sauce. Transfer to a
bowl. Stir through chopped pepper and dill.When pasta is al dente, mix 1
to 2 tablespoons cooking water through the sauce, then drain pasta. Add
sauce to pasta and mix to coat before serving.