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Pasta With Herbed Ricotta & Pine Nuts

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      Title: PASTA WITH HERBED RICOTTA & PINE NUTS
 Categories: Main dish, Pasta, Cheese
      Yield: 4 Servings
 
      8 oz Pasta (preferably spinach)
      2 tb Softened margarine
    1/2 c  Pine nuts
      1 x  Sm Onion, chopped (1/4 cup)
    3/4 c  Ricotta cheese (part skim)
      2 tb Chopped fresh parsley
      1 tb Tarragon
      1 tb Lemon juice
    1/2 ts Grated lemon rind
    1/2 ts Pepper
      1 ds Ground pepper
 
  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 ~ substitute basil for
  tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
 
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