| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Walnuts |
| 1/2 |
c |
Pine nuts; toasted |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Water |
| 1 1/2 |
c |
Ricotta cheese |
| 1 |
tb |
Parsley; minced |
| 1 |
ts |
Marjoram |
| 1 |
c |
Olive oil |
|
|
Salt and pepper |
| 1 |
lb |
Fettucine; cooked and drained |
| 1/2 |
c |
Butter |
| 1 |
c |
Parmesan cheese; grated |
INSTRUCTIONS
In a blender or food processor blend walnuts, pine nuts, garlic an water
until smooth. Transfer to a large mixing bowl. Add the ricotta cheese,
parsley and marjoram. Stir in the olive oil, and add salt and pepper to
taste. Transfer mixture to a large skillet and heat slowly and completely.
When sauce is hot, add the fettucine and toss. Add the butter and stir to
combine and melt. Sprinkle with Parmesan cheese, and serve immediately.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland
<kirkland@gj.net> on Jan 11, 1998
A Message from our Provider:
“God is glorified by a thankful heart.”