Spaghetti with low-fat pesto sauce

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 8
Servings 4
Time 3

Ingredients

  • 40
    g
    fresh basil, reserving some for garnish
  • 20
    g
    fresh parsley
  • 1
    clove garlic
  • 15
    ml
    olive oil
  • 25
    g
    Parmesan, finely grated
  • 0.50
    lemon, juice
  • 200
    g
    low-fat natural yoghurt
  • 400
    g
    spaghetti
 

Method

12
 
Blend the herbs and garlic with the olive oil in a food processor for 15 seconds.
Add Parmesan, lemon juice and yoghurt, season with salt and freshly ground black pepper, and blend for a further 30 seconds.
Cook the pasta according to the packet instructions.
Drain and return to the saucepan.
Stir the pesto sauce into the spaghetti and serve, garnished with fresh basil leaves.
 

 

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