Pasta with Yogurt Pesto

Name: Pasta with Yogurt Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters tightly packed fresh basil leaves; 454 grams fusilli or other short, curly pasta; 1 clove garlic, coarsely chopped; 118 milliliters plain low-fat yogurt; 79 milliliters extra-virgin olive oil; 59 milliliters grated Parmesan; 59 milliliters walnut pieces or pine nuts; 4 servings Salt and pepper

Pasta with Yogurt Pesto might be just the main course you are searching for. This recipe serves 4. One serving contains 684 calories, 20g of protein, and 28g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 15 minutes. If you have tightly basil leaves, fusilli, parmesan, and a few other ingredients on hand, you can make it.

Instructions

Combine garlic, basil and nuts in bowl of a food processor or a blender and process until finely chopped, scraping down sides of bowl once or twice. With motor running, add olive oil in a slow, steady stream. Scrape mixture into a small bowl and stir in cheese and yogurt. Season with salt. Cover with plastic and refrigerate for up to 3 days, until ready to use.

Ingredients you will need

Olive Oil

Cheese

Garlic

Yogurt

Basil

Nuts

Salt

Equipment you will use

Food Processor

Blender

Bowl

Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup cooking liquid.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain pasta and return to pot. Toss with pesto. If pasta looks too dry, add reserved cooking liquid, 1 Tbsp. at a time, to moisten. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper