Creamy Pesto Pasta

This has been on the docket for a while now. Love the idea of a creamy pasta that is actually pretty darn healthy. This recipe relies on the magical greek yogurt for its creaminess. I used some nice thyme pesto that I made for another dish later in the week (recipe soon!), but a store-bought pesto would be perfect for this too. Yummers.

Creamy Pesto Pasta
Serves 2 with leftovers
Recipe by Just the Tip / Inspired by A Witchy Kitchen

Here’s what I used:

  • 1/2 lb of medium shells (I used a spinach/tomato pasta combo)
  • 6 oz 0% plain greek yogurt
  • 3 tbsp pesto
  • 1-2 tbsp parmesan
  • salt, pepper

Here’s what I did:

  1. Bring a large pot of water to a boil.
  2. Drop the pasta, and but the other ingredients in a small saucepan over no heat. Once you’ve got about 3 minutes left on the pasta, heat the yogurt/pesto mixture over medium heat and whisk together to smooth and heat through.
  3. Drain the pasta and toss in the sauce. If it seems a little thick, you can splash in a little of the starchy cooking water from the pasta cookery to thin it out.
  4. Serve with a little extra parmesan, if desired.
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