 |
Instructions |
 |
|
|
|
|
| |
1.
|
GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika.
|
|
| |
2.
|
Boil a large pot of water; cook pasta until al dente.
|
|
| |
3.
|
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.
|
|
| |
4.
|
In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion.
|
|
| |
5.
|
When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes.
|
|
| |
|
VARIATIONS: - substitute raw cashews for pine nuts
|
|
| |
|
|
|
|
|
