Pasta With Herbed Ricotta And Pine Nuts

Recipe Ingredients

8 oz	227g	Pasta - (preferably spinach)
2 tablespoons	30ml	Softened margarine
1/2 cup	118ml	Pine nuts
1 cup	62g / 2.2oz	Onion - chopped (1/4 cup) (small)
3/4 cup	109g / 3.8oz	Ricotta cheese - (part skim)
2 tablespoons	30ml	Chopped fresh parsley
1 tablespoon	15ml	Tarragon
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Grated lemon rind
1/2 teaspoon	2.5ml	Pepper
1		Ground pepper

Recipe Instructions

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 ~ substitute basil for tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6689

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