| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3/4 x ca. 450 g | Plain or spinach spaghetti |
| 4 | Scallions |
| 1/4 Tasse | Packed fresh parsley leaves |
| 1 | Stick softened butter |
| 1 Esslöffel | tarragon dried |
| 3/4 Teelöffel | lemon peel grated |
| 2 Esslöffel | lemon juice |
| 1/2 Tasse | Ricotta or fresh goat cheese |
| 1/4 Tasse | Heavy cream or mascarpone, optional |
|
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
Reserved
|
|
Anmerkungen zum Rezept:
|
