Rotelle with Beans And Pecans
|Non fat ricotta cheese||1 Cup (16 tbs)|
|Skim milk||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground black pepper||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Tender young green beans||8 Ounce|
|Grated parmesan cheese||2 Tablespoon|
In a blender or food processor, process the ricotta, milk, pecans, garlic, pepper and basil until smooth, about 2 minutes.
Set the sauce aside.
Cook the rotelle in a large pot of boiling water until just tender, about 10 minutes.
Drain and place in a large serving bowl.
Meanwhile, steam the beans until just tender, about 5 minutes.
Add to the rotelle and toss lightly.
Top with the sauce and toss well.
Sprinkle with the Parmesan.