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

Description  
Ingredients
  • 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



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