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Pasta with herbed ricotta & pine nuts

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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