Fusilli with Walnut Cream Sauce Recipe
Ingredients
| Part-skim ricotta cheese - 1 cup | ||
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| Walnuts | 2 Ounce, toasted | |
| Parsley | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Salt | 1/8 Teaspoon | |
| Broccoli florets - 2 cups (one 10-ounce package) thawed frozen | ||
| Tomato | 8 | |
| Short or long fusilli - 3 ounces | ||
Directions
MAKING
1. To prepare sauce, in food processor, combine ricotta cheese, milk, walnuts, parsley, garlic and salt and process until smooth.
2. Transfer sauce to large nonstick skillet and add broccoli and dried tomatoes.
Cook over low heat 5-8 minutes, until tomatoes are softened and sauce is heated through.
SERVING
3. Add fusilli to skillet toss to coat with sauce and serve.
1. To prepare sauce, in food processor, combine ricotta cheese, milk, walnuts, parsley, garlic and salt and process until smooth.
2. Transfer sauce to large nonstick skillet and add broccoli and dried tomatoes.
Cook over low heat 5-8 minutes, until tomatoes are softened and sauce is heated through.
SERVING
3. Add fusilli to skillet toss to coat with sauce and serve.
Chef
