50+ Friends Club Cookbook -- Pasta and Rice -- Herbed Spaghettini

Return to
Cookbook Index | Chapter Index

Herbed Spaghettini

From the Kitchen of: Pepper
Source: MR. MAD

3/4	LB	Spaghettini or spinach spaghetti
4		scallions
1/4	cup	(packed) Fresh parsley leaves
1	stick	Softened butter
1	tablespoon	Dried tarragon
3/4	teaspoons	Grated lemon zest
2	tablespoons	lemon juice
1/2	cup	Ricotta or fresh goat cheese
1/4	cup	Heavy cream or mascarpone -- (optional)
		Salt -- to taste
		Freshly-ground black pepper -- to taste

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.