Pesto Yogurt Pasta Recipes

GREEK YOGURT PESTO PASTA

Steps:

• Directions:
• Cook pasta according to package directions in a lightly salted water; drain and set aside.
• While the pasta is cooking, in a food processor, combine basil, pine nuts, parmesan cheese, garlic, and olive oil. Process until smooth.
• In a large bowl, mix the cooked pasta with pesto, Greek yogurt, and Greek sour cream. To the pasta, add red bell pepper, red onion, chicken, lemon juice, and lemon zest.
• Season with salt & pepper as needed. Enjoy!

PASTA WITH YOGURT PESTO

Steps:

• First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
• Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
• Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
• Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
• Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
• Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.

PASTA WITH YOGURT SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
• Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
• For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

PASTA FRITTATA

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE

Steps:

• Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
• In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
• Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
• Once sauce is proper consistency, adjust seasoning.
• Ladle over individual plates of pasta, tossing to coat every strand.
• Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
• Sprinkle parmesan and fresh parsley on each plate for garnish.
• Serve with fresh salad and bread.

ONE-TRAY PESTO PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
• Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
• Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
• Add all of the ingredients to one of the foil boats, then stir.
• Bake for 12 minutes.
• Allow to cool for 10 minutes.
• Eat or pack into tupperware and refrigerate 3-5 days.
• Enjoy!

PESTO WITH YOGURT

Steps:

• Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

MIDDLE EASTERN PASTA WITH YOGURT AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
• In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.

PESTO-YOGURT SAUCE

Steps:

• In a small bowl, mix together pesto and yogurt. Season with salt and pepper.