Pesto Potatoes

• 1 1/2 pounds small new potatoes
• 1 large clove garlic
• Bunch fresh basil to yield 1 cup lightly packed basil leaves
• 1 1/2 cups reduced-fat ricotta
• 1/2 cup nonfat plain yogurt
• 2 ounces blue cheese
• 2 teaspoons sherry wine vinegar
• Freshly ground black pepper to taste
• 2 tablespoons pine nuts

1. Scrub but do not peel the potatoes, and cook them in water to cover for 10 to 20 minutes, depending on their size.
2. Do not let potatoes get mushy.
3. Turn on the food processor, and put the garlic through the feed tube to process.
4. Wash, dry and remove basil leaves from the stems.
5. Add the basil, ricotta, yogurt, blue cheese and vinegar to the processor work bowl.
6. Blend throughly.
7. Season to taste with pepper, and mix in pine nuts.
8. When potatoes are cooked, drain, and cut in halves or quarters, depending on size.
9. Toss with sauce, and serve.

potatoes, clove garlic, fresh basil, ricotta, nonfat plain yogurt, blue cheese, sherry wine vinegar, freshly ground black pepper, nuts

Taken from cooking.nytimes.com/recipes/7595 (may not work)