Creamy Basil Sauce For Rigatoni

• 6 ounces rigatoni or other spiral pasta
• 1 large clove garlic, peeled
• 3/4 cup low-fat cottage cheese
• 1 ounce Gorgonzola
• 1 1/4 cups lightly packed fresh basil leaves
• 5 ounces ripe tomato, cut in large chunks
• Freshly ground black pepper to taste
• 2 tablespons pine nuts (optional)

1. Bring 3 quarts of water to boil and cook rigatoni according to package directions.
2. Meanwhile, chop garlic in food processor.
3. Add cottage cheese, Gorgonzola and basil, and process until smooth.
4. Add tomato and process into tiny chunks.
5. Stir in pepper and, if you like, the pine nuts.
6. Drain rigatoni, stir into sauce and serve.

rigatoni, clove garlic, lowfat cottage cheese, gorgonzola, basil, tomato, freshly ground black pepper, nuts

Taken from cooking.nytimes.com/recipes/3976 (may not work)