Pasta with Ricotta and Pecan Salad

8 ounces pasta (preferably vermicelli
ricotta-pecan sauce
½ cup ricotta cheese
½ cup plain yogurt
1 tablespoon margarine; softened
2 garlic cloves; minced
½ cup Pecan Valley Pecan Pieces
¼ cup grated parmesan cheese
½ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ teaspoon black freshly ground black pepper
Steamed vegetables such as peas, broccoli, cut green beans, and spinach
Garnish
Cherry tomatoes
Broccoli florets
Grated parmesan cheese
Freshly ground black pepper

1. Boil a large pot of water; cook pasta until al dente.
2. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, pecans and cheese, process until smooth. Stir in remaining ingredients.
3. When pasta is done, drain well. Toss with sauce. Add steamed vegetables such as peas, broccoli, cut green beans, and spinach. Chill and serve cold.
4. Garnish with cherry tomatoes and broccoli florets. Sprinkle with parmesan cheese and black pepper.