Entree - first course - vegetarian
1 lb dry egg fettuccine
1 cup walnuts, crumbled
1/2 cup ricotta cheese
1/2 cup milk
4 big sage leaves, roughly chopped
2 tbsp extra virgin olive oil
Bring a large pot of water to a boil.
In the mean time, warm the oil in a large skillet and sautee walnuts and sage for a couple minutes, stir in ricotta diluited with milk and season with salt and pepper (or hot pepper flakes), if desired. Simmer for a few minutes until the sauce thickens a little.
When water boils, add salt and fettuccine, stir and cook for 5-7 minutes; drain them a minute before being "al dente" and reserve some of the cooking water.
Arrange pasta in the skillet with the sauce and toss to coat, cooking for about 1 or 2 more minutes; if sauce thickens too much, thin it with the pasta cooking water.
Serve immediately sprinkled with some grated Parmigiano and/or chopped parsley.
This recipe serves 4
You can use any nuts you like: almonds, hazelnuts, etc. instead of walnuts.
If you use low fat milk and ricotta you obtain a lighter dish, in terms of calories.