Ricotta and pignoli sauce
Yield: 4 servings
Ingredients:
- 1/2 c Pine nuts 4 Plum tomatoes chopped
- 1 c Reduced-fat ricotta 4 Fresh basil leaves chopped
- 2 tb Chopped fresh mint leaves Salt to taste
- 2 tb Olive oil Pepper to taste
- 2 Garlic cloves minced 8 oz Rotelle or orecchiete pasta
- 1 sm Onion chopped 1/2 c Grated Parmesan cheese In a medium skillet toast pine nuts over medium heat until light brown
- 4-5 minutes
Instructions:
shaking pan frequently. Cool and combine with ricotta and mint. In a skillet heat oil and saute garlic and onion 2 minutes. Add chopped tomatoes and cook 2-3 minutes. Add basil salt and pepper and cook another minute or two. Stir in ricotta mixture and cook over very low heat 1 minute. Cook pasta until almost al dente. Drain and return to pot; stir in sauce and 1/4 cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese if desired.
