Recipe - Pasta With Ricotta-Walnut Sauce

8 ounce Pasta (preferably vermicelli

RICOTTAWALNUT SAUCE
One half cup Ricotta cheese
One half cup Plain Yogurt
1 tablespoon Margarine, softened
2 x Cloves Garlic, minced
One half cup Chopped Walnuts (about 2 oz)
One fourth cup Grated Parmesan cheese (1 oz
One half cup Chopped fresh parsley
1 tablespoon Chopped fresh Basil
One half teaspoon Black Pepper

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese,
and sprinkling of freshly ground black pepper, optional. Boil a large pot
of water; cook pasta until al dente. While pasta is cooking, in bowl of
food processor, place ricotta, yogurt, margarine, garlic, walnuts, and
chhese; process till smooth. Stir in remaining ingredients. When pasta is
done, drain well. Toss with sauce. Top with garnishes and serve
immediately. VARIATIONS: when sauce is tossed with pasta, add steamed
vegetables such as peas, broccoli, cut green beans, and spinach serve
cold as pasta salad ~ for Fettucine Almost Alfredo, substitute One fourth cup milk
and One fourth cup vegetable stock for the yogurt; omit garlic, walnuts parsley,
and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes
or cut steamed asparagus

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini