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!
Pasta with Parsley-Walnut Pesto
From EatingWell: The Essential EatingWell Cookbook (2004)
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.
9 Reviews for Pasta with Parsley-Walnut Pesto
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
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
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