Ingredients

• a bunch of fresh arugula
• 4 sprigs fresh parsley
• 1 8 ounce container low-fat yogurt or
  sour cream
• 1/3 cup goat cheese, crumbled
• S and P to taste
• 1 pound fusilli noodles
• Grated parmesan cheese, as garnish

Directions

Before preparing sauce, fill a large
casserole with water, and bring the
water to a boil. 2 Wash and clean well
the arugula and parsley. Dry thoroughly.
Trim and chop both the arugula and the
parsley. 3. Place the arugula and the
parsley in a food processor. Add the
yogurt or sour cream, goat cheese, salt,
and pepper. Blend the ingredients
thoroughly. Keep the sauce at room
temperature until ready to use. 4. Add a
pinch of salt to the boiling water, and
cook the fusilli noodles following the
instructions on the package. When the
noodles are cooked, drain them, and
place them in four serving dishes. Pour
the sauce evenly over the top of each
serving and add some cheese to each
dish. Serve immediately.

Credit:

from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette