Pesto Yogurt Pasta Food

CHICKEN PESTO PASTA

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
• In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
• While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
• Stir in the spinach, breaking it up as needed and stirring until evenly combined.
• To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
• Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
• Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
• Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

GREEK YOGURT PESTO SAUCE

Steps:

• 1. Cook pasta according to package directions for al dente results. 2. While pasta cooks, prepare sauce. 3. Combine Greek yogurt with pesto. 4. When pasta is ready, immediately mix into the Greek yogurt pesto sauce. 5.Serve with grated Parmesan and/or toasted pine nuts. Simple pesto: 1. Process ingredients in a blender or food processor. 2. Store in the refrigerator in a sealed container with olive oil poured on top to maintain freshness and flavor.

GREEK YOGURT PESTO PASTA

Steps:

• Directions:
• Cook pasta according to package directions in a lightly salted water; drain and set aside.
• While the pasta is cooking, in a food processor, combine basil, pine nuts, parmesan cheese, garlic, and olive oil. Process until smooth.
• In a large bowl, mix the cooked pasta with pesto, Greek yogurt, and Greek sour cream. To the pasta, add red bell pepper, red onion, chicken, lemon juice, and lemon zest.
• Season with salt & pepper as needed. Enjoy!

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

PESTO & YOGURT PASTA

Steps:

• 1. In a food processor, blend parsley, garlic, nuts and oil until smooth. Mix in yogurt and cheese. Season with salt and pepper. Cook pasta in a large pot of boiling water, stirring occasionally until al dente. Toss pasta and pesto sauce together in a large bowl. Serve & Enjoy!

YOGURT PESTO DIP

Steps:

• Add the yogurt and pesto to a medium bowl and stir until fully combined. Add salt and pepper to taste.

PESTO WITH YOGURT

Steps:

• Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE

Steps:

• Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
• In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
• Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
• Once sauce is proper consistency, adjust seasoning.
• Ladle over individual plates of pasta, tossing to coat every strand.
• Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
• Sprinkle parmesan and fresh parsley on each plate for garnish.
• Serve with fresh salad and bread.