| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Pasta, Dishes | 4 | Servings | |
INGREDIENTS
| 12 | oz | Dry fusilli |
| 8 | oz | Walnuts, lightly toasted |
| 2 | tb | Dry bread crumbs |
| 1 | Clove garlic, minced | |
| 1/4 | c | Olive oil |
| 1/2 | c | Ricotta cheese |
| 1 | c | Chicken broth or water |
| Salt and freshly ground black pepper | ||
| 8 | oz | Radicchio, cut into chiffonade |
| 2 | tb | Olive oil |
| 1/2 | c | Grated Parmesan or Grana Padano cheese |
INSTRUCTIONS
Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #493 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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