Fettuccine with Creamy Basil-Pine Nut Sauce

Photo by HOWARD L. PUCKETT
Ingredients
- 1 (9-ounce) package fresh fettuccine
- 1 garlic clove
- Fresh basil leaves (optional)
- 1 cup fresh basil leaves
- ½ cup light ricotta cheese
- ½ cup plain nonfat yogurt
- ½ cup (2 ounces) crumbled blue cheese
- + 3 more ingredients
-
- 2 teaspoons sherry vinegar
- ¼ teaspoon pepper
- 2 tablespoons pine nuts
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...
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