Pasta Recipes - Recipe for Italian Fusilli with Ricotta and Walnut Sauce

Recipe from inmamaskitchen.com

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Italian Fusilli with Ricotta and Walnut Sauce

Fusilli traps ingredients in its curls. Each individual pasta carries the flavor.

3/4 cup ricotta cheese
1/4 cup milk
2 tablespoons unsalted butter, softened to room temperature
2 cloves garlic, roughly chopped
1/2 cup walnuts, roughly chopped
2 tablespoons freshly grated parmigiano cheese
2 tablespoons fresh parsley, roughly chopped
1/4 cup loosely packed fresh basil, roughly chopped
Freshly milled black pepper to taste
1 pound fusilli
Bowl of freshly grated parmigiano for serving

Method

Process ricotta, 1/4 cup milk, butter, garlic, walnuts, and cheese in blender or food processor until smooth. Do not process the walnuts apart from liquid or they will become gummy. Stir in parsley and basil, and give a few twists of the pepper mill to suit your taste. Put half the sauce in a serving bowl and set aside the remainder.

Cook pasta according to package directions. Drain well, remembering that curly fusilli traps not only the good things that sauce it, but water as well. You don't want to water down the sauce.

When well drained, put pasta into serving bowl over the sauce, and immediately put the remaining sauce on top. Toss, toss, toss, then toss again to combine well. Taste for seasoning and adjust if needed.

Serve with a heaping bowl of parmigiano on the side so each person can suit their own taste.

Contributor: pat ciesla

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