Pasta With Ricotta-walnut Sauce

Ingredients

• Servings: 4
• 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)

Recipe

• 1 garnish: cherry tomatoes or broccoli florets, more grated parmesan cheese, and sprinkling of freshly ground black pepper, optional.
• 2 boil a large pot of water; cook pasta until al dente.
• 3 while pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth.
• 4 stir in remaining ingredients.
• 5 when pasta is done, drain well.
• 6 toss with sauce.
• 7 top with garnishes and serve immediately.
• 8 variations: - when sauce is tossed with pasta, add steamed vegetables such