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Ricotta And Pignoli Sauce Recipe
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1/2 c Pine nuts 1 c Reduced-fat ricotta 2 tb Chopped fresh mint leaves 2 tb Olive oil 2 Garlic cloves, minced 1 sm Onion, chopped 4 Plum tomatoes, chopped 4 Fresh basil leaves, chopped Salt to taste Pepper to taste 8 oz Rotelle or orecchiete pasta 1/2 c Grated Parmesan cheese In a medium skillet, toast pine nuts over medium heat until light brown, 4-5 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 2-3 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 1/4 cup Parmesan cheese. Cook over low heat until pasta is cooked. Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.
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