Ricotta And Pignoli Sauce

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/2 cup pine nuts
1 cup reduced-fat ricotta
2 tablespoons chopped fresh mint leaves
2 tablespoons olive oil
2 cloves garlic -- minced
1 small onion -- chopped
4 medium plum tomatoes -- chopped
4 bunch fresh basil leaves -- chopped
1 teaspoon salt to taste
1 teaspoon pepper to taste
8 ounces rotelle or orecchiete pasta
1/2 cup grated parmesan cheese
 

Preparation:

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 sauté‚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.