- 1 pound [454 g] fettucini
- 4 green onions, sliced
- 1/4 cup [60 mL] freshly chopped parsley
- 1/4 cup [60 g] butter, at room temperature
- 1 tablespoon [15 mL] dry tarragon
- 3/4 teaspoon [3.75 mL] grated lemon rind
- 1 cup [250 mL] Ricotta cheese, partly skimmed
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] black pepper
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- In a large pot of boiling water, cook pasta 8 to 10 minutes or until they are 'al dente'.
- Drain, reserving 1/3 cup [80 mL] of the liquid.
- Place noodles back in pot.
- Meanwhile, using a culinary robot or mixer, mix together green onions, parlsey, butter, tarragon, lemon zest, ricotta cheese, salt and pepper until preparation is smooth.
- Into a large bowl, mix together reserved liquid and cheese preparation.
- Add pasta and stir to coat well.
- Serve immediately.
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