Prep 0 mins
Cook 0 mins
Adopted from Recipezaar, February 2005. Haven't had time to try yet.
- 8 ounces pasta (preferably spinach)
- 1 tablespoon tarragon
- 2 tablespoons margarine, Softened
- 1 tablespoon lemon juice
- 1⁄2 cup pine nuts
- 1⁄2 teaspoon lemon, rind of, Grated
- 1 small onion, chopped
- 1⁄2 teaspoon pepper
- 3⁄4 cup ricotta cheese (part skim)
- 1 dash pepper, Ground
- 2 tablespoons fresh parsley, Chopped
- 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
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!
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!