MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Michael Loo's Fettucine Secunda Vera
 Categories: Pasta
      Yield: 3 Servings

      4 oz Frozen peas
      1    Red green pepper (that's
           -what George Lang calls
           -'em); diced
      1 md Carrot; sliced thin
      1 sm Onion; diced (1/2 c)
      2 cl Garlic; peeled and
           -lightly mashed
           Butter
      1 c  Heavy cream
    1/2 lb Ricotta
      1    Packet G. Washington's
           -seasoning and broth mix
      4 oz Each dry red and green
           -fettucine or the
           -equivalent in fresh
           Fresh ground pepper
           Parmesan; to taste

  Steam the carrot until it loses its hardness but not its crunch (1
  minute?) (alternatively, you may do the carrot with the garlic in
  the butter). Fry the garlic and the red bell pepper lightly in the
  butter. Remove them and either discard the garlic (if you're a
  sissy) or mash it into a paste. Add the onion and the carrot to the
  butter; cook, stirring, until the onion is translucent; then add
  the peas. When the peas are warm, remove the vegetables and set
  them beside (not on) the red pepper. Put the flame under the butter
  to high and pour in the cream. Reduce the cream by 1/2, mix in the
  G. Washington's, and then beat in the ricotta.

  Meanwhile, you've cooked the pasta, right? and it's ready to be
  drained. Dump the pasta into a colander and all the vegetables
  (including the garlic if you like) into the sauce mixture. When the
  sauce is hot and starts to blop thickly, everything is ready: serve
  the sauce over the pasta with great scads of cheese and black
  pepper on the side. Also very, very good (but spoiling the color
  scheme) is sauteed green cabbage slivers added to the veggies in
  this dish.

  Happy holidays to all.

  From: Jeffrey Dean
  Date: Sat, 12-0

  Source: Michael Loo, The Dinner Table

  Funny thing is that this is my recipe, and whether Jeffrey Dean
  MMed it or what I don't know. - M

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