Title: Pasta with Herbed Ricotta & Pine Nuts
Categories: Pasta Cheese
Yield: 4 Servings
| 8 | oz | Pasta (preferably spinach) |
| 2 | tb | Softened margarine |
| 1/2 | c | Pine nuts |
| | | Sm Onion, chopped (1/4 cup) |
| 3/4 | c | Ricotta cheese (part skim) |
| 2 | tb | Chopped fresh parsley |
| 1 | tb | Tarragon |
| 1 | tb | Lemon juice |
| 1/2 | ts | Grated lemon rind |
| 1/2 | ts | Pepper |
| 1 | ds | Ground pepper |
GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips,
steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
Boil a large pot of warer; cook pasta until al dente.
While pasta is cooking, in a small skillet, melt margarine. Add pine nuts
and onion, stirring occasionally over medium heat for about 5 minutes,
until pine nuts are lightly browned and onion is softened. Set aside.
In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts
and onion.
When pasta is done, drain well; toss with sauce. Top with freshly ground
pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts