Ricotta And Pignoli Sauce

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Ricotta And Pignoli Sauce

 

1/2 cup pine nuts

1 cup reduced-fat ricotta

2 tablespoons chopped fresh mint leaves

2 tablespoons 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 ounces rotelle or orecchiete pasta

1/2 cup grated parmesan cheese

 

In a medium skillet, toast pine nuts over medium heat until light brown, 4

to 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 to 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.