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Pasta With Ricotta-Walnut Sauce

Pasta With Ricotta-Walnut Sauce is built on Pasta Preferably Vermicelli, Ricotta Cheese, and Parmesan Cheese. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.

2. 2

   Boil a large pot of water; cook pasta until al dente.

3. 3

   While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients.

4. 4

   When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately.

5. 5

   VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach

6. 6

   ~ serve cold as pasta salad

7. 7

   ~ 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