| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Instructions
- Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
Reviews
This was good, but there was something kind of off-putting about hot yogurt.
Super good! Its super flavourful with the shrimp and the bread crumbs.
Super easy yet so very flavorful. This is a winner
Wonderful
They do not provide the ingredient list, so I can merge with shopping list…..
amazing
Delicious!
Amazing!
Love this ! So tasty and easy to make.
i made this as one of our week night dinners for the family and the kids loved it! I doubled the yogurt to make it more creamy. It was super tasty!! YUM!