Farfalle with Cilantro Pesto

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4

Ingredients

Ingredients

3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
2
tablespoons olive or vegetable oil
3
tablespoons plain yogurt
2
teaspoons lime juice
1/4
cup grated Parmesan cheese
1
tablespoon slivered almonds, toasted
2
cloves garlic
1/8
teaspoon pepper
1
cup firmly packed fresh cilantro
2
teaspoons olive or vegetable oil
1 1/2
cups cut-up cooked chicken or turkey (about 8 ounces)
2
medium yellow summer squash or zucchini, cubed (about 3 cups)
8
cherry tomatoes, cut into fourths

Directions

Directions

  • 1 Cook and drain pasta as directed on package. Place 2 tablespoons oil, the yogurt, lime juice, cheese, almonds, garlic, pepper and cilantro in blender. Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
  • 2 Heat 2 teaspoons oil in 10-inch skillet over medium heat. Cook chicken and squash in oil, stirring occasionally, until squash is crisp-tender. Stir in cilantro mixture, pasta and tomatoes; cook until hot.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
395
Calories from Fat
145
% Daily Value
Saturated Fat
16g
Cholesterol
50mg
Sodium
170mg
Total Carbohydrate
40g
Dietary Fiber
3g
Protein
26g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.