Ingredients
1 pint grape tomatoes 2 tablespoons olive oil 2 to 3 sprigs thyme Salt and pepper 1 cup parsley, loosely packed 1/2 cup sage, loosely packed 3 cloves garlic, peeled and left whole 2-ounce chunk Parmesan cheese, broken into a few pieces 3/4 cup walnuts, toasted and cooled 1/4 to 1/2 cup extra virgin olive oil 1 pound fettuccini 1/2 cup fresh ricottaDescription
Sage And Parsley Make For An Intensely Flavored Pesto That Is Transformed Into A Decadent, Creamy Sauce When Combined With Fresh Ricotta And Tossed With Fettuccini. Juicy Oven-roasted Tomatoes Add Wonderful Color And Texture To The Finished Dish.
IVillage
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