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RICOTTA AND PIGNOLI SAUCE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Sauces
Amount Measure Ingredient -- Preparation Method
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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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