While I love á rich ánd creámy pástá dish, fettuccine álfredo just doesn’t do it for me. There’s something kindá….gloppy ábout the sáuce. Perháps I wás just ruined by the Olive Gárden version of the dish in high school, becáuse I’m sure the reál Itálián version is delicious.
INGREDIENTS:
- 1 cup ricottá cheese
- 1/4 cup extrá-virgin olive oil
- 1/2 cup fresh pársley, roughly chopped
- 1/2 cup fresh básil, roughly chopped
- 1 clove gárlic, minced
- Pinch red pepper flákes
- 1/2 lb fresh fettuccine
- Pláce ricottá, olive oil, herbs, gárlic, ánd red pepper flákes in á food processor ánd blend until pureed ánd herbs áre finely chopped. Seáson with sált ánd bláck pepper to táste. Scoop sáuce into á lárge serving bowl.
- Bring á lárge pot of sálted wáter to á boil. Cook fresh pástá ábout 3 minutes (or áccording to páckáge instructions) until ál dente. Dráin, reserving ábout 1/2 cup stárchy pástá wáter for thinning the sáuce.
- Full instructions see rachaelhartleynutrition.com
EASY HERBED RICOTTA FETTUCCINE
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Oleh
hary santoso
