Fettuccine With Creamy Basil-Pine Nut Sauce
October 15, 2019
Ingredients
- 1 garlic clove
- 1 cup fresh basil leaves
- 1/2 cup light ricotta cheese
- 1/2 cup plain nonfat yogurt
- 1/2 cup (2 ounces) crumbled blue cheese
- 2 teaspoons sherry vinegar
- 1/4 teaspoon pepper
- 2 tablespoon pine nuts
- 1 (9-ounce) package fresh fettuccine
- Fresh basil leaves (optional)
Instructions
- Place the garlic in a food processor, and pulse 2 to 3 times.
- Add basil and the next 5 ingredients (through the 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, if desired.
