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Photo, Roberto Caruso
From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.
250 g fusilli pasta
1 garlic clove
2 cups packed spinach
1/4 cup toasted sliced almonds
1/4 cup grated parmesan
1 tbsp lemon juice
1/4 tsp salt
1/3 cup olive oil
1/4 cup 2% plain yogurt
398-mL can artichoke hearts, drained and chopped
COOK pasta following package directions, but omitting salt, until tender, 7 to 8 min. Drain and rinse with cold water.
WHIRL garlic clove with spinach, almonds, parmesan, lemon juice and salt in a food processor until finely chopped. Gradually whirl in oil until smooth.
COMBINE pesto with yogurt in a large bowl. Stir in pasta and artichokes.
Calories 335, Protein 11g, Carbohydrates 38g, Fat 16g, Fibre 3g, Sodium 283mg.
Excellent source of folate.