Recipe - Herbed Spaghettini (Mf)

Three fourths pound Plain or spinach spaghetti
4 Scallions
One fourth cup Packed fresh parsley leaves
1 Stick softened butter
1 tablespoon Dried tarragon
Three fourths teaspoon Grated lemon zest
2 tablespoon Lemon juice
One half cup Ricotta or fresh goat cheese
One fourth cup Heavy cream or mascarpone,
optional

Bring a large pot of salted water to a boil. Add the pasta and cook until
tender, but still firm to the bite, from 7 to 10 minutes.

In a food processor puree until smooth the scallions, parsley, butter,
tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy
cream). Puree until smooth and season to taste with salt and pepper.

Drain the pasta, reserving One fourth cup of the cooking water. Return pasta to
pot, off heat, add the cheese mixture and reserved cooking water and toss
thoroughly. Serve immediately

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535

Posted to MCRecipe Digest V1 #483 by 4paws@netrax.net (ShermeyerGail) on
Feb 12, 1997.