Stuck at home on a winter's day, Sunset reader Denise Naughton turned to ingredients on hand in the refrigerator to come up with this tangy pesto sauce.

Recipe by Sunset March 1998


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Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • In a 10- to 12-inch frying pan, combine oil, onion, garlic, and mushrooms. Stir often over high heat until onion is limp, 3 to 4 minutes.

  • Add ham and stir often until mushrooms are lightly browned, about 5 minutes longer.

  • Add tomato sauce and pesto to mushroom mixture. Turn heat down to low.

  • Squeeze liquid from spinach. Add spinach to pan and heat until simmering.

  • Meanwhile, cook vermicelli in about 3 quarts boiling water until just tender to bite, 7 to 9 minutes. Drain and keep warm.

  • Mix yogurt and cornstarch. Stir into sauce, then stir over high heat until bubbling, about 3 minutes.

  • Pour sauce over pasta. Mix to blend. Add salt and pepper to taste.