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Pasta with Yogurt Pesto

All You APRIL 2008

  • Yield: 4 Servings
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes
  • Cost Per Serving:$1.60


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 709
  • Fat: 30g
  • Saturated fat: 5g
  • Protein: 22g
  • Carbohydrate: 88g
  • Fiber: 12g
  • Cholesterol: 8mg
  • Sodium: 386mg

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Pasta with Yogurt Pesto Recipe