Fettuccine with Creamy Basil-Pine Nut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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It is possible to obtain that rich, creamy texture and distinctive basil-and-pine nut flavor of pesto by using plenty of fresh basil, low-fat ricotta and yogurt, and a bit of blue cheese. The pale green of the sauce provides a stunning contrast when served over fettuccine and along side a fresh tomato salsa. -CL Reader 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 tablespoons pine nuts |
1 (9-ounce) package fresh fettuccine |
fresh basil leaves (optional) |
Directions:
1. Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and the next 5 ingredients (basil through pepper); process until smooth. Stir in pine nuts.
2. 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.
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