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Ricotta Pasta with Chimichurri
Ingredients
  • 1 (16-ounce) package fettuccine pasta
  • 2-½ teaspoons salt
  • 1 bunch curly parsley
  • 1 teaspoon ginger garlic paste (see tips)
  • 1 Anaheim green pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • 1 bay leaf, finely chopped
  • juice of 1 lime
  • ¾ teaspoon sea salt (or regular salt)
  • 1-¼ cups olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely minced
  • 9 tablespoons butter, diced
  • 4-⅓ cups milk, warmed for 2 minutes in the microwave
  • ¾ cup all-purpose flour
  • 1 teaspoon black pepper, freshly ground
  • 8 ounces ricotta cheese (¾ cup)
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