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Greek Yogurt Pesto Pasta Sauce
October 25, 2018
1 clove garlic, chopped
1 cup fresh basil leaves
½ cup baby spinach
¼ cup walnut pieces
¼ cup grated Feta/Parmesan
½ cup Epigamia Natural Greek Yogurt
Salt and pepper
1 tsp Nut butter(Almond butter adds to the nutty flavour)
1 medium sized Broccoli floret
6-7 baby tomatoes
500 gms fusilli pasta
1Add the pasta to a pot of salted boiling water and cook for about 10 minutes.
2Drain the pasta (save 1/2 cup of the cooking water for later) and run it under cold water to ensure the pasta does not stick together. Set aside.
3In a blender, combine garlic, walnuts, feta, nut butter and 1 tbsp of Greek Yogurt. Blend on high speed.
4Now add Basil leaves, Spinach, remaining Greek Yogurt, Salt and Pepper.
5Blend to form a smooth puree.
6Toss the pasta in some of the pesto sauce. Add the cooking liquid a tablespoon at a time incase the pesto sauce is difficult to mix in.
7Roast some baby tomatoes and steam some broccoli. Add these to your pesto pasta and enjoy!