Fettuccine With Creamy Basil-Pine Nut Sauce

• 1 clove garlic
• 1 cup fresh basil leaf
• 12 cup light ricotta cheese
• 12 cup plain nonfat yogurt
• 12 cup crumbled blue cheese (2 ounces)
• 2 teaspoons sherry wine vinegar
• 14 teaspoon pepper
• 2 tablespoons pine nuts
• 1 (9 ounce) packagefresh fettuccine
• fresh basil leaf (optional)

1. Place the garlic in a food processor, and pulse 2 to 3 times.
2. Add basil and the next 5 ingredients (through the pepper); process until smooth.
3. Stir in pine nuts.
4. Cook pasta according to package directions, omitting salt and fat; drain.
5. Combine pasta and sauce in a large bowl, toss well.
6. Garnish with fresh basil, if desired.

clove garlic, fresh basil leaf, light ricotta cheese, nonfat yogurt, blue cheese, sherry wine vinegar, pepper, nuts, packagefresh fettuccine, fresh basil leaf

Taken from www.food.com/recipe/fettuccine-with-creamy-basil-pine-nut-sauce-38086 (may not work)