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Eating On A Budget Recipe 9/3

Posted by on Sep. 3, 2013 at 3:23 PM
  • 9 Replies

          Pasta with Yogurt Pesto


Yield: 4 Servings
Cost per Serving: $1.60


  • 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


  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.
by on Sep. 3, 2013 at 3:23 PM
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Replies (1-9):
by CeeCee on Sep. 3, 2013 at 3:51 PM
I make something very similar.
by Platinum Member on Sep. 3, 2013 at 5:45 PM


by Amanda on Sep. 3, 2013 at 5:55 PM

That actually sounds really good. And DH (who is the picky one in the house) would probably eat it.

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by Ruby Member on Sep. 3, 2013 at 6:51 PM

Looks yummy :)

by Jo on Sep. 3, 2013 at 7:17 PM


by Bronze Member on Sep. 3, 2013 at 7:20 PM

I might try it but I'd like to taste it before I made a whole batch.

by Ruby Member on Sep. 3, 2013 at 8:28 PM


by Colleen on Sep. 3, 2013 at 8:40 PM

Sounds pretty good

by Bronze Member on Sep. 3, 2013 at 8:51 PM
I've never had pesto so I'm not sure about this one. IF I did like it I would use Greek yogurt for the extra protein.
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