Why recepie famous for?
A dreamy, creamy basil pasta sauce you’ll make all summer long! The ideal “make ahead” sauce you can toss with pasta and serve warm or cold – or thin the sauce and use as a dressing for salads or as a dip for vegetables
Ingredients
1 lb. rigatoni or medium shell pasta
1 cup 2% greek yogurt
3 Tbsp. extra virgin olive oil
1/2 cup fresh basil packed
2 cloves garlic chopped
3/4 cup parmesan cheese grated
1/4 teaspoon white pepper
1/4 teaspoon salt
1 cup chopped tomatoes optional
1/4 cup toasted pine nuts optional
Instructions
In the bowl of a food processor combine the yogurt, olive oil, basil, garlic, parmesan cheese, pepper and salt.
Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings.
Measure 1/2 of the sauce into a large bowl and set aside
Bring a large pot of water to boil. Season water with salt.
Add the pasta and cook until al dente – about 12 minutes. Drain.
Add the pasta GRADUALLY to the yogurt sauce. If you add it too quickly the sauce will break.
Add more of the yogurt sauce if needed.
Garnish with the chopped tomatoes and pine nuts if desired.
Extra sauce can be passed separately or refrigerated for 2 days.
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