| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Clprime1 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Homemade ricotta cheese |
| Salt, to taste | ||
| 1 | lb | Ditaloni or tubetti |
| Freshly ground pepper, to | ||
| taste | ||
| 1/4 | c | Roasted and ground blanched |
| almonds | ||
| 1/4 | c | Ground blanched pistachios |
INSTRUCTIONS
Pass the ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the ricotta until well blended. Toss the pasta and ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle his own top alternatively, toss the nuts with the pasta, then serve. Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 29.8mg
Sodium: 316.7mg
Potassium: 100.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 10.9g