Ingredients

• 2 tablespoon walnuts
• 2 slices whole-wheat country bread, crusts trimmed
• 1 cup packed fresh parsley leaves
• 1 clove garlic, peeled and chopped
• 2 tablespoon nonfat plain yogurt
• 2 tablespoon walnut oil, or extra-virgin olive oil
• Salt & freshly ground pepper, to taste
• 12 ounces whole-wheat fusilli, or penne
• 2 tablespoon freshly grated Parmesan cheese

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Cooking Directions

Step 1

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.

Step 2

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.

Step 3

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.