Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 12.00 ounce | Dry fusilli |
| 8.00 ounce | Walnuts; lightly toasted |
| 2.00 tablespoon | Dry bread crumbs |
| 1.00 \N | Garlic clove; minced |
| ¼ cup | Olive oil |
| ½ cup | Ricotta cheese |
| 1.00 cup | Chicken broth or water |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| 8.00 ounce | Radicchio; cut into chiffonade |
| 2.00 tablespoon | Olive oil |
| ½ cup | Grated Parmesan or Grana Padano cheese |
Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan. This recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6540 broadcast 01-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
01-18-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.