Name: Spaghetti with Spring Pesto
Yield: 7 servings (serving size: 1 cup)
Ingredients: 4 cups trimmed watercress (about 1 bunch); 1 ½ cups fresh parsley; 1 cup basil leaves; ½ cup pecan halves; ½ cup frozen green peas, thawed; ½ cup fat-free ricotta cheese; ¼ cup (1 ounce) grated fresh Parmesan cheese; ⅓ cup (1-inch) sliced green onions; ½ teaspoon salt; ¼ teaspoon pepper; 3 garlic cloves; 1 ½ tablespoons olive oil; 6 cups hot cooked spaghetti (about 1 pound uncooked pasta)

Place first 11 ingredients in a food processor, and process the mixture until smooth. With processor on, slowly pour oil through food chute, and process until well-blended. Combine with pasta, and toss gently to coat.

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Spaghetti with Spring Pesto

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