Pasta with Herbed Ricotta and Pine Nuts

mianbao's Note:

Adopted from Recipezaar, February 2005. Haven't had time to try yet.

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 8 ounces pasta (preferably spinach)
• 1 tablespoon tarragon
• 2 tablespoons margarine , Softened
• 1 tablespoon lemon juice
• ½ cup pine nuts
• ½ teaspoon lemon, rind of , Grated
• 1 small onion , chopped
• ½ teaspoon pepper
• ¾ cup ricotta cheese (part skim)
• 1 dash pepper , Ground
• 2 tablespoons fresh parsley , Chopped

Directions:

1. GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
2. Boil a large pot of warer; cook pasta until al dente.
3. While pasta is cooking, in a small skillet, melt margarine.
4. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened.
5. Set aside.
6. In a small bowl, beat cheese with remaining ingredients.
7. Stir in pine nuts and onion.
8. When pasta is done, drain well; toss with sauce.
9. Top with freshly ground pepper and garnishes.
10. VARIATIONS: - substitute raw cashews for pine nuts

Reviews

[lexrn manzi]

Well, was a bit on the dry side and you really have to like the taste of lemon in your pasta. I liked the pine nuts best!

[Evan's Mommy]

INCREDIBLE! A very unique dish. I used spinach flavored linguine. Unfortunately, the grocery was out of pine nuts (bummer...I love them...) but I substituted chopped cashews and they were not disappointing. This dish is great--we eat a lot of pasta and get bored with the same sauces. This sauce will leave you wanting more the next day. I will definately make again, hopefully with pine nuts next time!