Ingredients: 1 1/2 cups walnuts -- toasted 1 clove garlic -- quartered 2 tablespoons fresh parsley -- chopped 1 tablespoon fresh marjoram -- chopped or 1/2 teaspoon dried marjoram 3 tablespoons olive oil 1/2 cup milk -- (or more) 1 cup ricotta cheese 1/8 teaspoon cayenne pepper

Recipe Info Rating: 0 Contributor: admin

In a blender chop nuts, garlic, and herbs together. Add oil and blend until incorporated, then add milk, cheese and cayenne and process again until smooth. (Thin with additional milk if too thick) Toss with hot pasta. NOTES : Yields about 2 1/2 cups. Works best with cavatelli or any small pasta that holds sauce well.