Ricotta And Pignoli Sauce

Recipe Ingredients

1/2 cup	118ml	Pine nuts
1 cup	237ml	Reduced-fat ricotta
2 tablespoons	30ml	Chopped fresh mint leaves
2 tablespoons	30ml	Olive oil
2		Garlic cloves - minced
1		Onion - chopped (small)
4		Plum tomatoes - chopped
4		Fresh basil leaves - chopped
		Salt to taste
		Pepper to taste
8 oz	227g	Rotelle or orecchiete pasta
1/2 cup	73g / 2.6oz	Grated parmesan cheese

Recipe Instructions

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 sauteegarlic 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.

Source:
Emeril Lagasse

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