Southern (USA) Pecan-Pasta Sauce

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Southern (USA) Pecan-Pasta Sauce

 

1 (12-ounce) package linguine

1 1/2 cups chopped pecans

5 garlic cloves, (4 to 6) minced

2 tablespoons olive oil

1/2 teaspoon ground red pepper

1 (15-ounce) container ricotta cheese

1 cup milk

1 teaspoon salt

1 teaspoon pepper

1 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

 

 

 

Cook pasta according to package directions; drain and keep warm.

 

Sauté pecans and garlic in oil in a large skillet 1 to 2 minutes or until pecans

are lightly browned; stir in ground red pepper. Reserve 1/3 cup pecan mixture.

 

Process remaining pecan mixture, ricotta cheese, and next 3 ingredients in a

blender or food processor until well blended. Toss with pasta and 1/4 cup

Parmesan cheese. Sprinkle with reserved pecan mixture, remaining Parmesan

cheese, and parsley. Serve immediately.

 

Yield: 4 servings

 

Source: Southern Living, NOVEMBER 1996

Formatted by Chupa Babi: 07.05.08

 

ChupaNote: to cut the fat, cut the Parmesan to 1/4 or 1/3 cup (if you want a

little left to sprinkle on top), increase parsley to 1/2 cup. If necessary, thin

the sauce with warm broth, stock, or water.

 

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