---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasta with Herbed Ricotta and Pine Nuts
 Categories: Pasta, Cheese/eggs
      Yield: 4 servings
 
      8 oz Pasta (preferably spinach)          1 tb Tarragon
      2 tb Softened margarine                  1 tb Lemon juice
    1/2 c  Pine nuts                         1/2 ts Grated lemon rind
      1 x  Sm Onion, chopped (1/4 cup)       1/2 ts Pepper
    3/4 c  Ricotta cheese (part skim)          1 ds Ground pepper
      2 tb Chopped fresh parsley          
 
  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
 
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