Capellini With Ricotta And Almonds
|Vegetable oil||50 Milliliter (1/4 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Chopped almonds/Walnuts||1 Cup (16 tbs)|
|Dried basil||1 Teaspoon|
|Capellini/Egg noodles||1⁄2 Pound|
|Ricotta cheese||1 Cup (16 tbs)|
|Milk||250 Milliliter (1 Cup)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Ground pepper||To Taste|
In heavy skillet, heat oil over medium heat; cook garlic until tender.
Stir in almonds and basil; set aside.
In large pot of boiling salted water, cook capellini according to package directions or until al dente (tender but firm); drain well, return to pot over low heat and toss with garlic almond mixture.
Stir in ricotta, milk, Parmesan and onions; toss to mix.
Season with salt and pepper to taste.