Pasta with Herbed Ricotta and Pine Nuts

Ingredients

• 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

Directions

1. 1

   GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.

2. 2

   Boil a large pot of warer; cook pasta until al dente.

3. 3

   While pasta is cooking, in a small skillet, melt margarine.

4. 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. 5

   Set aside.

6. 6

   In a small bowl, beat cheese with remaining ingredients.

7. 7

   Stir in pine nuts and onion.

8. 8

   When pasta is done, drain well; toss with sauce.

9. 9

   Top with freshly ground pepper and garnishes.

10. 10

    VARIATIONS: - substitute raw cashews for pine nuts