Pasta with Ricotta-Walnut Sauce - serves 4

8 oz Pasta vermicelli
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 tbsp chopped fresh basil
1/2 tsp black pepper
Ricotta-Walnut Sauce:
1/2 cup Ricotta cheese
1/2 cup plain yogurt
1 tbsp margarine, softened
2 x cloves garlic, minced
1/2 cup chopped walnuts

GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional.
Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients.
When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately.