Pasta With Herbed Ricotta & Pine Nutscheese, main dish, pasta 8 oz pasta (preferably spinach) 2 tablespoon softened margarine 1/2 cup pine nuts 1 single sm onion, chopped (1/4 cup) 3/4 cup ricotta cheese (part skim) 2 tablespoon chopped fresh parsley 1 tablespoon tarragon 1 tablespoon lemon juice 1/2 teaspoon grated lemon rind 1/2 teaspoon pepper 1 dash 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 ~ substitute basil for tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture |
