Yield: 4 Servings
|¾ pounds||Plain or spinach spaghetti|
|¼ cup||Packed fresh parsley leaves|
|1 \N||Stick softened butter|
|1 tablespoon||Dried tarragon|
|¾ teaspoon||Grated lemon zest|
|2 tablespoons||Lemon juice|
|½ cup||Ricotta or fresh goat cheese|
|¼ cup||Heavy cream or mascarpone, optional|
Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes.
In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Puree until smooth and season to taste with salt and pepper.
Drain the pasta, reserving ¼ cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6535 Posted to MC-Recipe Digest V1 #483 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.