Ricotta and Pignoli Sauce

1/2 c Pine nuts

1 c Reduced-fat ricotta

2 tb Chopped fresh mint leaves

2 tb Olive oil

2 Garlic cloves, minced

1 sm Onion, chopped

4 Plum tomatoes, chopped

4 Fresh basil leaves, chopped

Salt to taste Pepper to taste 8 oz Rotelle or orecchiete pasta

1/2 c Grated Parmesan cheese

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 saute 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.