Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 12.7g; carbohydrates 74.8g; dietary fiber 8.7g; sugars 0.8g; fat 10g; saturated fat 1.3g; cholesterol 2.3mg; vitamin a iu 1289.5IU; vitamin c 20.3mg; folate 27.5mcg; calcium 62.4mg; iron 1.1mg; magnesium 15.8mg; potassium 126.8mg; sodium 254.7mg.

5 starch, 2 fat