Recipe - Fusilli With Walnut Sauce And Radicchio (Mf)

12 ounce Dry fusilli
8 ounce Walnuts, lightly toasted
2 tablespoon Dry bread crumbs
1 Clove garlic, minced
One fourth cup Olive oil
One half cup Ricotta cheese
1 cup Chicken broth or water
Salt and freshly ground
black pepper
8 ounce Radicchio, cut into
chiffonade
2 tablespoon Olive oil
One half cup Grated Parmesan or Grana
Padano cheese

Bring a pot of salted water to a boil. Add the fusilli and cook until
tender but still firm to the bite.

In a food processor combine walnuts with bread crumbs, garlic, oil and
puree until smooth. Add ricotta cheese and broth and puree again to create
a fairly smooth sauce. If sauce seems thick, add some water. Season to
taste with salt and pepper and set aside.

In a skillet saute radicchio in olive oil until just wilted.

Drain the pasta and toss with walnut sauce and radicchio with oil from
skillet. Toss to combine and garnish with grated Parmesan.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by
Gail Shermeyer, 4paws@netrax.net

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540

Posted to MCRecipe Digest V1 #493 by 4paws@netrax.net (ShermeyerGail) on
Mar 02, 1997.