8 oz. cottage cheese
1/8 c. chopped basil (less if basil is fresh)
Pepper to taste
3 oz. Bleu cheese
2 sm. cloves garlic, pressed
2 sm. diced tomatoes (optional)

Mix in blender cheeses and garlic. Blend until smooth. Add basil and pepper. Add sauce to tomatoes in separate bowl. Sauce may be made in advance and refrigerated. Cook pasta al dente. Toss with tomato-basil sauce. Serves 2 as main dish.