---------- 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