Recipe - Ricotta And Pignoli Sauce

One half cup Pine nuts
1 cup Reducedfat ricotta
2 tablespoon Chopped fresh mint leaves
2 tablespoon Olive oil
2 Garlic cloves, minced
1 small Onion, chopped
4 Plum tomatoes, chopped
4 Fresh basil leaves, chopped
Salt to taste
Pepper to taste
8 ounce Rotelle or orecchiete pasta
One half cup Grated Parmesan cheese

In a medium skillet, toast pine nuts over medium heat until light
brown, 45 minutes, shaking pan frequently. Cool and combine with
ricotta and mint.

In a skillet, heat oil and saute garlic and onion 2 minutes. Add
chopped tomatoes and cook 23 minutes. Add basil, salt and pepper and
cook another minute or two. Stir in ricotta mixture and cook over
very low heat 1 minute.

Cook pasta until almost al dente. Drain and return to pot; stir in
sauce and One fourth cup Parmesan cheese. Cook over low heat until pasta is
cooked. Spoon into warm dishes and sprinkle with additional Parmesan
cheese, if desired.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip