Pasta With Herbed Ricotta And Pine Nuts

Ingredients

• Servings: 4
• 8 ounces pasta (preferably spinach)
• 1 tablespoon tarragon
• 2 tablespoons margarine, softened
• 1 tablespoon lemon juice
• 1/2 cup pine nuts
• 1/2 teaspoon lemon, rind of, grated
• 1 small onion, chopped
• 1/2 teaspoon pepper
• 3/4 cup ricotta cheese (part skim)
• 1 dash pepper, ground
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 garnish: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
• 2 boil a large pot of warer; cook pasta until al dente.
• 3 while pasta is cooking, in a small skillet, melt margarine.
• 4 add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened.
• 5 set aside.
• 6 in a small bowl, beat cheese with remaining ingredients.
• 7 stir in pine nuts and onion.
• 8 when pasta is done, drain well; toss with sauce.
• 9 top with freshly ground pepper and garnishes.
• 10 variations: - substitute raw cashews for pine nuts