Pasta with Walnut Cream Sauce

• 1 tbsp (15 ml) olive oil
• 1/2 cup (125 ml) walnuts
• 1/4 cup (60 ml) part-skim ricotta cheese
• 1/2 cup (125 ml) evaporated skim milk (divided use)
• 1/4 cup (60 ml) plus 2 tbsp (30 ml) grated parmesan cheese (divided use)
• 2 tbsp (30 ml) chopped parsley
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) black pepper
• 8 cups (1900 ml) hot cooked fettuccini or linguine
• 1-1/2 tbsp (20 ml) butter (or margarine)

1. Place oil, walnuts, ricotta and 1/4 cup (60 ml) of evaporated skim milk in a blender or a food processor and pulse until the nuts are finely chopped.
2. Add the remaining evaporated skim milk, 1/4 cup (60 ml) parmesan cheese, parsley, salt and pepper, blending them well.
3. Set aside.
4. Cook pasta according to package directions, drain, and toss with butter (or margarine) until the butter is melted and coating the pasta.
5. For each serving, place 1-1/3 cups (325 ml) pasta on plate, top with 2-1/2 tbsp (35 ml) of sauce and sprinkle with 1 tsp (5 ml) of parmesan cheese.

olive oil, walnuts, ricotta cheese, milk, parmesan cheese, parsley, salt, black pepper, linguine, butter

Taken from online-cookbook.com/goto/cook/rpage/0014DB (may not work)