Pasta with herbed goat ricotta and pine nuts
3/4 cup goat ricotta
1/2 tsp pepper
small onion chopped
1/2 teaspoon grated lemon rind
1/2 cup pine nuts
1 tb lemon juice
2 tb softened butter
1 tb tarragon
2 tb chopped fresh parsley
cherry tomatoes, red capsicum strips, steamed asparagus spears, sauteed mushrooms

Boil a large pot of water and cook preferred pasta until al dente. In a pan melt butter, add pine nuts and onion and stir for about 5 mins; set aside; in a small bowl beat cheese with remaining ingredients; stir in pine nuts and onion; when pasta done drain well and toss in sauce; serve with freshly ground pepper.