Rotelle with Beans And Pecans Recipe
Ingredients
| 1 cup nonfat ricotta cheese | ||
| Skim milk | 1/3 Cup (16 tbs) | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Ground black pepper | 1/2 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| 8 ounces rotelle | ||
| 8 ounces tender young green beans | ||
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
In a blender or food processor, process the ricotta, milk, pecans, garlic, pepper and basil until smooth, about 2 minutes.
Set the sauce aside.
Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes.
Drain and place in a large serving bowl.
Meanwhile, steam the beans until just tender, about 5 minutes.
Add to the rotelle and toss lightly.
Top with the sauce and toss well.
Sprinkle with the Parmesan.
Set the sauce aside.
Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes.
Drain and place in a large serving bowl.
Meanwhile, steam the beans until just tender, about 5 minutes.
Add to the rotelle and toss lightly.
Top with the sauce and toss well.
Sprinkle with the Parmesan.
Chef
