5 lg. cloves, garlic
3 (16 oz.) containers low fat cottage cheese
4 oz. blue cheese
6 1/2 - 7 1/2 c. lightly packed fresh basil leaves (about 6-7 bunches), minced
1 1/2 lbs. ripe tomatoes, cut into 1/4" dice
1/2 c. pine nuts, about 2 1/2 oz.
Salt to taste (opt.)
Freshly ground pepper to taste
2 lbs. dried linguine

1. The sauce can be prepared several hours ahead. It will have to be made in several batches, depending on the size of your food processor. (If you do not own one, you can mince the garlic by hand and combine the remaining ingredients with a blender.) Turn on the food processor and, through the food tube, add the garlic and process until minced.

2. Stop the processor and open. Add the cottage cheese and blue cheese and process until smooth. (If using the blender, combine the 2 cheeses and the minced garlic and blend until smooth.) Transfer the mixture to a bowl and stir in the basil.

3. Add the tomatoes to the cheese and basil mixture. Stir in the pine nuts and season with salt and pepper. Set aside.

4. When ready to cook the linguine, allow 4 quarts of boiling water for each pound of pasta. (You will probably need several pots.) When the water boils, season with salt, if desired, add the linguine and cook according to the package directions until al dente. Drain well and combine with the sauce. NOTE: If the sauce is too thick, thin with a little of the pasta water.