Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           pine nuts
   1      cup           reduced-fat ricotta
   2      tablespoons   chopped fresh mint leaves
   2      tablespoons   olive oil
   2                    garlic cloves -- minced
   1      small         onion -- chopped
   4                    plum tomatoes -- chopped
   4                    fresh basil leaves -- chopped
                        salt to taste
                        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.