Pasta With Herbed Ricotta And Pine Nutscheese/eggs, main dish, pasta, vegetarian 8 ounce Pasta (preferably spinach) 1/2 cup Pine nuts 3/4 cup Ricotta cheese (part skim) 1 tablespoon Tarragon 1/2 teaspoon Grated lemon rind 1 dash Ground pepper 2 tablespoon Softened margarine Sm Onion; chopped (1/4 cup) 2 tablespoon Chopped fresh parsley 1 tablespoon Lemon juice 1/2 teaspoon 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 - substitute basil for tarragon - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture |
