| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Cheese and spinach-filled pasta (tortellini, ravioli or agnolotti) |
| 4 |
oz |
Walnuts, toasted |
| 1 |
ts |
Crushed garlic |
| 1/4 |
c |
Romano or parmesan cheese |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
Sun-dried tomatoes, sliced thin |
INSTRUCTIONS
Cook pasta in boiling water until al dente. Drain and set aside. Meanwhile,
prepare sauce. Grind walnuts, garlic and cheese in food processor until
mixture is well blended. Heat cream in saucepan. Add to walnut mixture,
combine, and cook for 1 1/2 minutes. Add pasta and toss with sauce. Serve.
Garnish pasta with tomatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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