Recipe - Fettucini With Creamy Basil-Pine Nut Sauce

1 Clove garlic
1 cup Fresh basil leaves
One half cup Light ricotta cheese
One half cup Nonfat yogurt
2 ounce Blue cheese crumbled
2 teaspoon Sherry vinegar
One fourth teaspoon Pepper
2 tablespoon Pine nuts
9 ounce Fettucini

GARNISH
Fresh basil leaves
Optional

Place the garlic in a food processor and pulse 23 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.

Posted to MMRecipes Digest V3 #199

Date: Tue, 09 Jul 1996 09:39:38 0500

From: Sharon jouet@telalink.net

Recipe By : Cooking Light, October 1995, page126