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| 8 x ca. 30 g | Pasta (preferably spinach) |
| 2 Esslöffel | Softened margarine |
| 1/2 Tasse | pine nuts |
| 1 | Sm Onion, chopped (1/4 cup) |
| 3/4 Tasse | Ricotta cheese (part skim) |
| 2 Esslöffel | parsley fresh, chopped |
| 1 Esslöffel | Tarragon |
| 1 Esslöffel | lemon juice |
| 1/2 Teelöffel | lemon rind grated |
| 1/2 Teelöffel | pepper |
| 1 Prise | pepper ground |
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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.
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