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Pasta with Herbed Ricotta and Pine Nuts

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“Adopted from Recipezaar, February 2005. Haven't had time to try yet.”

Ingredients Nutrition


  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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