Name: Linguine with Walnut Cheese Sauce
Ingredients: 2 Egg yolks; 1/2 c Chopped walnuts; 3 tb Pine nuts; 7 oz Mascarpone cheese; (or ricotta or cream cheese); Salt to taste; Dash of nutmeg; 3/4 lb Linguine or tagliatelle

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Pasta	4	Servings

INGREDIENTS

2		Egg yolks
1/2	c	Chopped walnuts
3	tb	Pine nuts
7	oz	Mascarpone cheese
		(or ricotta or cream cheese)
		Salt to taste
		Dash of nutmeg
3/4	lb	Linguine or tagliatelle

INSTRUCTIONS

Combine first six ingredients until well mixed and set aside. Cook pasta in
boiling water until al dente. Drain pasta and add sauce. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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