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Ditaloni Con Ricotta E Noci (ditaloni With Ricotta And Nu

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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)
----------------------------------------------
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


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