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Farfalle with Creamy Cilantro Pesto

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  • 1/4 lb Farfalle pasta
  • 1/4 c Cottage cheese; low fat
  • 2 tb Plain yogurt; low fat
  • 1/4 c Cilantro; chopped
  • 1/4 ts Salt
  • 1 ts Olive oil
  • 2 Cloves garlic; minced
  • 1 pn Red pepper flakes
  • 1 1/2 tb Parmesan cheese; grated


Cook pasta in boiling salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro and salt in a bowl of blender or small food processor; process 30 seconds.
Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain pasta; toss with sauce and garlic in serving bowl. Sprinkle with parmesan cheese if desired. |
NOTES : Makes 1 serving, 4g fat
Recipe by: Vegetarian Times, April 1996
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