Pasta with Herbed Ricotta and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adopted from Recipezaar, February 2005. Haven't had time to try yet. Ingredients:
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 |
Directions:
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
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