Pasta with Ricotta-Walnut Sauce
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
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
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 raw cashews for pine nuts