PASTA WITH RICOTTA-WALNUT SAUCE

Pasta with Ricotta-Walnut Sauce image

Provided by Barefoot Beachcomber

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces pasta (preferably vermicelli)
1/2 cup ricotta cheese
1/4 cup parmesan cheese, Grated
1/2 cup plain yogurt
1/2 cup fresh parsley, Chopped
1 tablespoon margarine, softened
1 tablespoon fresh basil, Chopped
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 cup walnuts, Chopped (about 2 oz)

Steps:

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