Pasta with Herbed Ricotta and Pine Nuts

Total Time
Prep 0 mins
Cook 0 mins

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

Ingredients Nutrition

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

(2)
Most Helpful

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!

lexrn manzi January 01, 2003

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!

Evan's Mommy June 24, 2002

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