Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Ounces        Pasta (preferably spinach)
     1/2  Cup           Pine nuts
     3/4  Cup           Ricotta Cheese
   1      Tablespoon    Tarragon
     1/2  Teaspoon      Grated lemon rind
   1      Dash          Ground pepper
   2      Tablespoons   Margarine -- Softened
   1      Small         Onion -- chopped (1/4 cup)
   2      Tablespoons   Chopped fresh parsley
   1      Tablespoon    Lemon juice
     1/2  Teaspoon      Pepper

Preparation:

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