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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
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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