Pasta with Herbed Ricotta and Pine Nuts
Want more from Genius Kitchen?
Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.
Learn More
“Adopted from Recipezaar, February 2005. Haven't had time to try yet.”
Pasta with Herbed Ricotta and Pine Nuts
0 recipe photos
Chef's Note
“Adopted from Recipezaar, February 2005. Haven't had time to try yet.”
READY IN: |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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
- 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
get the genius kitchen app.
Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.
Learn More
Pasta with Herbed Ricotta and Pine Nuts