Pasta with ricotta-walnut sauce

 
                      PASTA WITH RICOTTA-WALNUT SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Pasta
                 Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Pasta (preferably vermicelli
                         -----RICOTTA-WALNUT SAUCE-----
      1/2   c            Ricotta cheese
      1/2   c            Plain Yogurt
    1       T            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       T            Chopped fresh Basil
      1/2   t            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
   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
  
 
 
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