Fettuccine with Creamy Basil-Pine Nut Sauce

Ingredients

• 2 ounces cheese blue crumbled
• 9 ounce fettuccine barilla fresh
• 1 cup basil leaves fresh
• 1  garlic clove 
• 0.3 teaspoon pepper 
• 2 tablespoons pinenuts 
• 0.5 cup nonfat yogurt plain
• 0.5 cup ricotta cheese light
• 2 teaspoons sherry vinegar 

Equipment

• food processor
• bowl

Directions

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