Ingredients Jump to Instructions ↓

  1. 2 tablespoons walnuts

  2. 2 slices whole-wheat country bread, crusts trimmed

  3. 1 cup packed fresh parsley leaves

  4. 1 clove garlic, peeled and chopped

  5. 2 tablespoons nonfat plain yogurt

  6. 2 tablespoons walnut oil, or extra-virgin olive oil

  7. Salt & freshly ground pepper, to taste

  8. 12 ounces whole-wheat fusilli, or penne

  9. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.

  2. Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.

  3. Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.


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