| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Dishes |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Plain or spinach spaghetti |
| 4 |
|
Scallions |
| 1/4 |
c |
Packed fresh parsley leaves |
| 1 |
|
Stick softened butter |
| 1 |
tb |
Dried tarragon |
| 3/4 |
ts |
Grated lemon zest |
| 2 |
tb |
Lemon juice |
| 1/2 |
c |
Ricotta or fresh goat cheese |
| 1/4 |
c |
Heavy cream or mascarpone, optional |
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta and cook until
tender, but still firm to the bite, from 7 to 10 minutes.
In a food processor puree until smooth the scallions, parsley, butter,
tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy
cream). Puree until smooth and season to taste with salt and pepper.
Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to
pot, off heat, add the cheese mixture and reserved cooking water and toss
thoroughly. Serve immediately
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535
Posted to MC-Recipe Digest V1 #483 by 4paws@netrax.net (Shermeyer-Gail) on
Feb 12, 1997.
A Message from our Provider:
“To dyslexic atheist: There is a dog”