Pasta with herbed ricotta and pine nuts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta (preferably spinach) |
| ½ | cup | Pine nuts |
| ¾ | cup | Ricotta cheese (part skim) |
| 1 | tablespoon | Tarragon |
| ½ | teaspoon | Grated lemon rind |
| 1 | dash | Ground pepper |
| 2 | tablespoons | Softened margarine |
| 1 | x | Sm Onion, chopped (1/4 cup) |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Pepper |
Directions
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 ½ c chopped, cooked spinach to ricotta-sauce mixture