Tuesday, June 9, 2009

Fettucini with blue cheese basil sauce

If you’re all concerned about fat content, then go ahead and use skim yogurt and ricotta…if you must. It will still be delicious, but it won’t match the creamy goodness of the original. Whatever you do, do serve this to your family, even if it’s not often! Add a salad and rolls, and you’re all set.

I made this with 1 lb of fettucini the first time and found that there was more than enough sauce. You can easily stretch the sauce to cover up to 1-1/2 lbs of pasta if your family needs a larger amount.

Fettucini with Blue Cheese Basil Sauce

1 to 1-1/2 lbs fettucini

1 clove of garlic

1 c fresh basil leaves
1/2 c ricotta cheese
1/2 c plain yogurt
1/2 c (2 oz) blue cheese, crumbled
2 t sherry vinegar (or other fairly mild vinegar)

2 T pine nuts
Extra basil leaves, coarsely chopped

While the water is heating and the fettucini is boiling, prepare the sauce. Pulse the garlic clove in a food processor. Add fresh basil leaves through pepper and process until smooth. Stir in pine nuts and extra basil leaves. Once the fettucini is cooked and drained, stir together with the sauce in a serving bowl.

Image: Wikimedia Commons

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