Pasta With Herbed Ricotta & Pine Nuts Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Pasta, preferably spinach
2 tbsp: Softened margarine,
1/2 cup: Pine nuts,
Sm Onion, chopped, 1/4 cup
3/4 cup: Ricotta cheese, part skim
2 tbsp: Chopped fresh parsley,
1 tbsp: Tarragon,
1 tbsp: Lemon juice,
1/2 tsp: Grated lemon rind,
1/2 tsp: Pepper,
1 dash: Ground pepper,
Directions:
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 basil for
tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
Source from luhu.jp
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 basil for
tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture
Source from luhu.jp