Dec 4, 2006
Linguine with Bacon Ricotta Sauce
- 1/2 lb linguine, uncooked
- 1/2 cup walnuts
- 2 cloves garlic
- 2 tbsp lemon juice
- 1/4 cup parsley
- 3/4 cup ricotta
- 1/2 cup milk
- salt and cracked pepper
- 1 tbsp olive oil
- 6 strips bacon, diced
- Boil the pasta in salted water, drain.
- Fry the bacon until crisp and drain on paper towel.
- Meanwhile combine the remaining ingredients in a food processor and blend, leaving some texture.
- Toss the sauce with the pasta and check the seasoning. Sprinkle in the bacon.
- Serve.
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