Fusilli with Creamy Walnut Sauce
| Yield: | 4 Servings |
| Categories: | Pasta, Vegetarian |
| 12 | oz | Long fusilli (I used rotini) |
| 12 | Sun-dried tomatoes | |
| 1 | c | Boiling water |
| 1 | c | Nonfat ricotta cheese (I used low fat) |
| 3/4 | c | Skim milk |
| 1/3 | c | Walnuts, lightly toasted |
| 1 | tb | Coarse Dijon mustard |
| 1 1/2 | ts | Lemon juice |
| 2 | tb | Chopped fresh flat-leaf parsley (I omitted) |
| 2 | Garlic cloves, minced | |
| 1/4 | ts | Freshly ground black pepper |
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