Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto, we were able to use much less oil. The pesto still coats the pasta nicely and its herbal flavor remains intense and vibrant. Parsley is more than just a garnish--it's a rich source of carotenoids and vitamin C.

EatingWell Test Kitchen
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Ingredients

Directions

  • Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.

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  • Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.

  • Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.

Nutrition Facts

439 calories; 10 g total fat; 2 mg cholesterol; 255 mg sodium. 74.8 g carbohydrates; 12.7 g protein; Full Nutrition

Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/01/2018
The pesto was quite bad.. Using the proportions listed it came out as a dough ball in the food processor. I added another portions of the yogurt another portion of olive oil and approximately a half cup of pasta water. That made it at least a smoother texture. The whole wheat bread made it so dry though. I would not use that ingredient at all. My bf said it felt grainy. This was a total bust. Only two stars because I really like the pasta Read More
Rating: 4 stars
11/23/2014
parmesan is not vegetarian friendly came across this recipe on a vegetarian diet plan. for anyone who has done the same please note that parmesan is not vegetarian friendly. Read More
Rating: 5 stars
04/15/2014
i used seeds-crackers and cashews hazelnuts sooooo good Read More
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Rating: 5 stars
06/08/2012
i added more water to make the sauce thinner without adding calories. worked well Read More
Rating: 4 stars
10/30/2011
This was generally a good recipe but the pesto was much too dry. Like others I had to add more yogurt and oil to get the consistency of sauce. Guess it wasn't so low calorie after that! Christine Holmsund Sw Read More
Rating: 4 stars
10/30/2011
I agree with the other comments- dry and crumbly so I had to add more yogurt and oil to make it more sauce-like. If I make this again I will use an angel hair pasta and add walnut pieces to the finished product to give it more texture. This was a pretty inexpensive meal though so hurrah for that! Caren Renton WA Read More
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Rating: 4 stars
10/30/2011
We made this last night and it was delicious. The sauce when made exactly as indicated was quite dry and borderline crumbly so we increased the oil and yogurt called for until it achieved a paste-like consistency which worked well enough at coating the pasta although it was a bit difficult to stir in evenly. We recommend either being liberal with the added parmesan or not being shy when seasoning with salt. This would make a great summertime dish it is so light and fragrant especially if halved grape tomatoes and/or tiny bites of fresh mozzarella were added. Emily & Ryan Long Island NY Read More
Rating: 4 stars
10/30/2011
I also had to add more yogurt to this to get it to be more of a pasty consistency. I also added sauteed crimini mushrooms which in my opinion MADE the dish. Cheap dish leftovers are pretty decent will make again! Read More
Rating: 4 stars
10/29/2011
I loved this! I added the sauteed mushrooms as recommended. My sauce was creamy - I used 1/3 cup packaged bread crumbs and added about a 1/4 cup of the pasta water to the sauce which I blended in my Magic Bullet. I couldn't believe how rich it was with so little oil. Read More
Rating: 3 stars
10/29/2011
Way too dry as is! Wish I'd read the reviews first! Tasty but pesto needs a lot of help with the consistency being right. I would try I again though. I'm not a fan of parsley so went the more traditional basil route but loved the walnut addition. Read More