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Lemon Dill Fusilli


1 teaspoon grated lemon rind
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic; minced
1/4 teaspoon salt
pinch pepper
1/2 lb asparagus; chopped
1 cup julienned carrot
6 oz fusilli; cooked
1/3 cup ricotta cheese
1 tablespoon chopped fresh dill

Whisk rind and juice, oil, mustard, garlic, salt and pepper. Steam asparagus and carrot for 4 minutes. Cool under cold water; drain. Toss pasta with lemon mixture, ricotta, vegetables and dill.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.