Recipe - Pasta With Herbed Ricotta And Pine Nuts

8 ounce Pasta (preferably spinach)
2 tablespoon Softened margarine
One half cup Pine nuts
Sm Onion, chopped (One fourth cup)
Three fourths cup Ricotta cheese (part skim)
2 tablespoon Chopped fresh parsley
1 tablespoon Tarragon
1 tablespoon Lemon juice
One half teaspoon Grated lemon rind
One half teaspoon Pepper
1 ds Ground pepper

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 One half cup chopped, cooked spinach to ricottasauce
mixture

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini