Preparation:
Cook the noodles according to package directions, omitting the salt. Drain well and return to the cooking pot.
In a food processor or blender, combine ricotta cheese, yogurt, Romano cheese, and butter. Add the cheese mixture to the cooked fettucini and toss to coat. Add fresh ground black pepper. Serve warm and sprinkle with remaining Romano and more ground pepper. Yield: 4 serving |
