Pasta With Creamy Basil Sauce (Recipe)

Ingredients

6 ounces radiatore or rigatoni

1 clove garlic, peeled

1 1/4 cups lightly packed fresh basil leaves

3/4 cup low-fat cottage cheese

1/4 teaspoon salt

1/8 teaspoon fresh ground pepper

1 medium tomato, chopped

1 ounce crumbled Gorgonzola or blue cheese (optional)

2 tablespoons pine nuts (optional)

Steps 

1. Bring 3 quarts water to a boil.  Cook the radiotore or rigatoni according to the package directions.

2. Meanwhile, place the garlic in a food processor bowl; process until chopped.  Add the basil and cottage cheese; process until smooth.  Remove the cover and stir in the salt and pepper.

3. Drain the pasta.  Return the pasta to the hot pan.  Stir in the basil-cottage cheese sauce.  Transfer to a warm serving dish and top with the chopped tomato.  Sprinkle with the crumbled Gorgonzola and pine nuts, if desired.  Serve immediately.

Tips:

Cooking pasta to the al dente stage requires frequent testing near the end of cooking time.  The pasta should be tender but still slightly firm when it is bitten.

This sauce works best when prepared in a food processor.  The use of a blender is not recommended.

While this sauce can be used on any pasta shape you choose, we found it clings especially well to ruffled or corkscrew pasta.

If fresh basil is not available, you can achieve a similar flavor by using 1 1/4 cups snipped fresh parsley or spinach plus 1 teaspoon dried basil, crushed.