"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
Cooking Light OCTOBER 1995
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.
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