Title: Creamy Garlic Parsley Pesto Sauce with Pasta
Categories: Pesto, Pastas, Sauces
Yield: 3 Servings


1 c non-fat skim milk ricotta cheese
2 lg cloves garlic, peeled
1/2 c loosely packed fresh parsley
1/2 c loosely packed fresh basil
1/2 c boiling water 5 tb grated Parmesan or Romano cheese Salt, coarse
pepper to taste
3 c tender-cooked spaghetti

Preparation : Have ricotta at room temperature. Combine it with remaining
ingredients except spaghetti in blender (or food processor, using a steel
blade). Cover, blend until smooth. Toss with hot drained spaghetti until
cooked. 3 servings. Walt MM
Posted to MM-Recipes Digest V3 #258

Date: Fri, 20 Sep 1996 17:19:59 -0400

From: Walt Gray