Walnut Cream Sauce
- 1 1/2 c Walnuts; toasted
- 1 Cl Garlic; quartered
- 2 tb Fresh parsley; chopped
- 1 tb Fresh marjoram; chopped
- Or 1/2 teaspoon dried marjor
- 3 tb Olive oil
- 1/2 c Milk; (or more)
- 1 c Ricotta cheese
- 1/8 ts Cayenne pepper
Recipe by: Rodale's Basic Natural Foods Cookbook In a blender chop nuts,
garlic, and herbs together. Add oil and blend unti incorporated, then add
milk, cheese and cayenne and process again until smooth. (Thin with
additional milk if too thick) Toss with hot pasta.
garlic, and herbs together. Add oil and blend unti incorporated, then add
milk, cheese and cayenne and process again until smooth. (Thin with
additional milk if too thick) Toss with hot pasta.
