Pasta with Parsley Walnut Pesto and Pear Tomatoes

Packed with nutty flavor and whole grain goodness, this satisfying dish is a great meatless Monday entrée.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6


box (13.25 to 14.5 oz) whole wheat spaghetti
cups packed fresh parsley sprigs, stems removed
cup chopped walnuts, toasted
gloves garlic
teaspoon grated lemon peel
teaspoon salt
tablespoons olive oil
tablespoons Yoplait® Greek 100 plain yogurt (from 2-lb container)
cup pear tomatoes, cut in half
cup shredded Parmesan cheese (2 oz)

  • 1 Cook and drain spaghetti as directed on package.
  • 2 Meanwhile, in blender or food processor, place parsley, 1/2 cup of the walnuts, the garlic, lemon peel, salt, oil and yogurt. Cover; blend about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.
  • 3 Toss pesto with cooked spaghetti. Divide among serving bowls. Top evenly with tomatoes, cheese and remaining 1/4 cup walnuts.

Expert Tips

When draining the spaghetti, reserve 1/4 cup of the cooking water to toss with the spaghetti and pesto, if necessary, if the mixture seems dry.

To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown.

Use your favorite variety of whole wheat or multigrain pasta in this recipe. Penne or bow-tie (farfalle) would also work great.