• 4servings
  • 709calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 clove garlic, coarsely chopped

  2. 2 cups tightly packed fresh basil leaves

  3. 1/4 cup walnut pieces or pine nuts

  4. 1/3 cup extra-virgin olive oil

  5. 1/4 cup grated Parmesan

  6. 1/2 cup plain low-fat yogurt

  7. Salt and pepper

  8. 1 pound fusilli or other short, curly pasta

Instructions Jump to Ingredients ↑

  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.


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