Recipe - Fusilli With Creamy Walnut Sauce

12 ounce Long fusilli (I used rotini)
12 Sundried tomatoes
1 cup Boiling water
1 cup Nonfat ricotta cheese (I
used low fat)
Three fourths cup Skim milk
1/3 cup Walnuts, lightly toasted
1 tablespoon Coarse Dijon mustard
1 One half teaspoon Lemon juice
2 tablespoon Chopped fresh flatleaf
parsley (I omitted)
2 Garlic cloves, minced
One fourth teaspoon Freshly ground black pepper

From New Vegetarian Cuisine, by Linda Rosensweig and Prenvention magazine.

Make sure to toast the walnuts it really brings out the flavor. If you
don't have any sundried tomatoes, you may substitute chopped tomatoes.

1. In a large pot of boiling water, cook the fusilli for 8 to 10 minutes,
or until just tender. Scoop out One fourth cup of the cooking liquid and set it
aside. Drain the pasta and place in a large serving bowl.

2. Meanwhile, in a small bowl, combine the tomatoes and water. Let stand
for 2 minutes. Drain and chop. Set aside.

3. In a food processor, combine the ricotta, milk, walnuts, mustard and
lemon juice. Process until the nuts are well chopped. Spoon over pasta. Add
the parsley, garlic, pepper, tomatoes and the reserved cooking liquid. Toss
well.

Makes 4 servings Per serving: 567 calories, 18.7 g fat (29% of calories);
2.7 g dietary fiber, 20 mg. cholesterol, 119 mg. sodium

Posted to FOODWINE Digest 21 Feb 97 by Laurie Thompson
llt@GWIS2.CIRC.GWU.EDU on Feb 22, 1997.