Fettuccine with Ricotta and Dill Sauce
Recipe By : The New Pasta Cookbook
- 1 pound fettuccine -- whole wheat
- OR 3/4 pound dried
- 1 clove garlic -- crushed
- 2 1/2 cups ricotta cheese -- (1 1/4 pounds)
- 1 1/2 cups milk
- 1 1/2 teaspoons salt
- pinch white pepper
- pinch red pepper flakes
- pinch cayenne pepper
- 1/2 red bell pepper -- chopped
- 2 tablespoons fresh dill -- chopped
Cook fettuccine in boiling salted water until al dente.
In blender or food processor, blend garlic, ricotta, milk, salt,
peppers
Stir
through chopped pepper and dill.When pasta is al dente, mix 1
to 2
tablespoons cooking water through the sauce, then drain pasta.
Add sauce
to pasta and mix to coat before serving.