1 c  Ricotta Cheese -- at room
Temperature
3 tb Milk
1/4 c  Parmesan Cheese -- freshly
Grated *
1/2 lb Fettucine
2 tb Unsalted Butter
1/4 c  Parsley -- minced
Salt And Pepper

* Plus extra for topping.

Heat serving plates in warm oven while cooking pasta.

Put ricotta, milk, and parmesan in blender and blend until creamy. When
pasta is done, drain and add butter to it. Add ricotta mixture, parsley,
salt and pepper. Serve with additional grated parmesan.