Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

"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

Recipe by Cooking Light October 1995

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HOWARD L. PUCKETT

Recipe Summary

Yield:
3 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

493 calories; calories from fat 26%; fat 14g; saturated fat 5.4g; mono fat 4.2g; poly fat 3.2g; protein 22.6g; carbohydrates 71.2g; fiber 2.5g; cholesterol 20mg; iron 3.7mg; sodium 346mg; calcium 261mg.
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