Spaghetti With Spring Pesto

• 4 cups trimmed watercress (about 1 bunch)
• 1 1/2 cups fresh parsley
• 1 cup basil leaves
• 1/2 cup pecan halves
• 1/2 cup frozen green peas, thawed
• 1/2 cup fat-free ricotta cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/3 cup (1-inch) sliced green onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves
• 1 1/2 tablespoons olive oil
• 6 cups hot cooked spaghetti (about 1 pound uncooked pasta)

1. 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.

trimmed watercress, fresh parsley, basil, pecan halves, frozen green peas, ricotta cheese, parmesan cheese, green onions, salt, pepper, garlic, olive oil, pasta

Taken from www.myrecipes.com/recipe/spaghetti-with-spring-pesto (may not work)