Soups, Noodles, Stew and Steam Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pasta with herbed ricotta and pine nuts

Yield: 4 servings

Ingredients:

• 8 oz Pasta (preferably spinach) 1 tb Tarragon
• 2 tb Softened margarine 1 tb Lemon juice
• 1/2 c Pine nuts 1/2 ts Grated lemon rind
• 1 x Sm Onion chopped (1/4 cup) 1/2 ts Pepper
• 3/4 c Ricotta cheese (part skim) 1 ds Ground pepper
• 2 tb Chopped fresh parsley

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

Web Standards & Support: