*  Exported from  MasterCook  *

                        RICOTTA AND PIGNOLI SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Italian                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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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