Ricotta & Pignoli Sauceitalian, sauces 1/2 cup pine nuts 1 cup reduced-fat ricotta 2 tablespoon chopped fresh mint leaves 2 tablespoon olive oil 2 garlic cloves, minced 1 small onion, chopped 4 plum tomatoes, chopped 4 fresh basil leaves, chopped 1 salt to taste 1 pepper to taste 8 oz rotelle or orecchiete pasta 1/2 cup 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. |
