8 oz Pasta (preferably spinach)
2 tb Softened margarine
1/2 c  Pine nuts
Sm Onion, chopped (1/4 cup)
3/4 c  Ricotta cheese (part skim)
2 tb Chopped fresh parsley
1 tb Tarragon
1 tb Lemon juice
1/2 ts Grated lemon rind
1/2 ts 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