1 clove garlic
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup nonfat yogurt
2 oz blue cheese -- crumbled
2 teaspoon sherry vinegar
1/4 teaspoon pepper
2 tablespoon pine nuts
9 oz fettucini
1 ****garnish****
1 fresh basil leaves --
1 optional
Place the garlic in a food processor and pulse 2-3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts.
Cook pasta according to package directions, omitting salt and fat - drain. Combine pasta and sauce in a large bowl....toss well. Garnish with fresh basil leaves, if desired.
Recipe By : Cooking Light, October 1995, page126
