Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta (preferably spinach) 2 T Softened margarine
1/2 c Pine nuts 1 x Sm Onion, chopped (1/4 cup)
3/4 c Ricotta cheese (part skim) 2 T Chopped fresh parsley
1 T Tarragon 1 T Lemon juice
1/2 t Grated lemon rind 1/2 t 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 1/2 c chopped, cooked spinach to ricotta-sauce
mixture

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