ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta with Yogurt Pesto

Prep time 5 mins
Cook time 10 mins
Yield 4 Servings

Ingredients

  • 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

Nutrition Information

  • calories 709
  • fat 30 g
  • satfat 5 g
  • protein 22 g
  • carbohydrate 88 g
  • fiber 12 g
  • cholesterol 8 mg
  • sodium 386 mg

How to Make It

  1. 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.

  2. 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.