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Pasta with Parsley Walnut Pesto and Pear Tomatoes

  • Prep 30 min
  • Total 30 min
  • Servings 6

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

Ingredients

1
box (13.25 to 14.5 oz) whole wheat spaghetti
2
cups packed fresh parsley sprigs, stems removed
3/4
cup chopped walnuts, toasted
3
gloves garlic
1
teaspoon grated lemon peel
1/2
teaspoon salt
3
tablespoons olive oil
2
tablespoons Yoplait® Greek 100 plain yogurt (from 2-lb container)
1/2
cup pear tomatoes, cut in half
1/2
cup shredded Parmesan cheese (2 oz)

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

© 2017 ®/TM General Mills All Rights Reserved

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