Pasta with Yogurt Pesto

Pasta with Yogurt PestoRecipe
4 Servings

Cost per Serving:



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1 clove garlic, coarsely chopped
2 cups tightly packed fresh basil leaves
1/4 cup walnut pieces or pine nuts
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan
1/2 cup plain low-fat yogurt
Salt and pepper
1 pound fusilli or other short, curly pasta


Prep: 5 Minutes
Cook: 10 Minutes

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.

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

Created date

April 2008

Nutritional Information

Calories 709
Fat 30 g
Satfat 5 g
Protein 22 g
Carbohydrate 88 g
Fiber 12 g
Cholesterol 8 mg
Sodium 386 mg