Ingredients
Directions
In a medium skillet, toast pine nuts over medium heat until light brown, 4 to 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 to 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 ¼ cup Parmesan cheese.
Cook over low heat until pasta is cooked.
Spoon into warm dishes and sprinkle with additional Parmesan cheese, if desired.
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