Fettucelle with Herb Sauce
8 ounces of fettucelle
1/4 cup of chopped parsley
1/4 cup of fresh basil leaves
1 clove garlic, peeled and minced
1/4 cup of extra virgin olive oil
1/2 cup of ricotta cheese
Freshly ground black pepper
Cook fettucelle in boiling, salted water following package directions;
drain.
Place parsley, basil and garlic in blender or food processor, blend until
paste forms. Gradually add oil and ricotta; blend until smooth. Season with
pepper.
Toss fettucelle and herb sauce together. Serve at once. Serves 4 |
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