"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
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)
How to Make It
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.
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.