Ingredients:

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

Method:

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