Herbed Spaghettini

Recipe Ingredients

3/4 lb	340g / 11oz	Spaghettini or spinach spaghetti
4		Scallions
1/4 cup	10g / 0.4oz	(packed) Fresh parsley leaves
1		Softened butter
1 tablespoon	15ml	Dried tarragon
3/4 teaspoon	3.8ml	Grated lemon zest
2 tablespoons	30ml	Lemon juice
1/2 cup	73g / 2.6oz	Ricotta or fresh goat cheese
1/4 cup	59ml	Heavy cream or mascarpone - (optional)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes.

In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Puree until smooth and season to taste with salt and pepper.

Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6535 broadcast 01-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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