Hey guys,
I’ve been looking at old recipes, and checked out the
microwaved pea soup recipe. One of the things they did was blend ricotta into a smooth purée.... I’m wondering if you could use that as a base for a creamy pasta sauce. Any thoughts? Garlic, Parmesan cheese, herbs, puréed ricotta cheese, and enough pasta water to achieve preferred texture. Any pitfalls im not considering?
