World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Italian   -   Pasta With Herbed Ricotta And Pine Nuts   adapted from unknown

  • 8 Ounces Pasta (preferably spinach)
  • 1/2 Cup Pine nuts
  • 3/4 Cup Ricotta cheese (part skim)
  • 1 Tablespoon Tarragon
  • 1/2 Teaspoon Grated lemon rind
  • 1 Dash Ground pepper
  • 2 Tablespoons Softened margarine
  • 1 Small Onion -- chopped (1/4 cup)
  • 2 Tablespoons Chopped fresh parsley
  • 1 Tablespoon Lemon juice
  • 1/2 Teaspoon Pepper
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 - substitute basil for tarragon - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of