Pasta with Herbed Ricotta and Pine Nuts
Pasta with Herbed Ricotta and Pine Nuts
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Chef's Note
“Adopted from Recipezaar, February 2005. Haven't had time to try yet.”
READY IN: |
SERVES:4 |
UNITS:US |
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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
Pasta with Herbed Ricotta and Pine Nuts