CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Dairy, Meats |
|
Dishes, Pasta |
4 |
Servings |
INGREDIENTS
12 |
oz |
Dry fusilli |
8 |
oz |
Walnuts, lightly toasted |
2 |
T |
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 |
T |
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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