Recipe - Pasta With Creamy Walnut Sauce

2 ounce Rotini
12 Sundried tomatoes
1 cup Boiling water
4 tablespoon Walnuts, lightly toasted,
divided
1 cup Nonfat ricotta cheese
Three fourths cup Skim milk
1 tablespoon Dijon mustard
2 Cloves garlic, minced
1 One half teaspoon Lemon juice
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth cup Chopped fresh parsley

(Woman's World)

Cook paster according to package directions; drain. Meanwhile, in small
bowl combine tomatoes with water. Soak 2 minutes; drain and chop. In
blender or food processor combine 3 Tbs. walnuts with next 7 ingredients;
puree until smooth. In large bowl combine pasta with ricotta mixture,
chopped tomatoes and parsley; toss until combined. Sprinkle with reserved
walnuts.

Makes 6 servings

Posted to TNT Prodigy's Recipe Exchange Newsletter by rosann1@juno.com
(R. G. H.) on Apr 09, 1997