Pasta With Herbed Ricotta And Pine Nuts

8 oz (preferably spinach)

2 T Softened margarine

1/2 c Pine nuts

1 x Sm Onion, chopped (1/4 cup)

3/4 c Ricotta cheese (part skim)

2 T Chopped fresh parsley

1 T Tarragon

1 T Lemon juice

1/2 t Grated lemon rind

1/2 t Pepper

1 ds Ground pepper

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 ~ substitute basil for tarragon ~ add 1/2 c chopped, cooked spinach to ricotta-sauce mixture