Ingredients

1/2 cup pine nuts
1 pound Barilla Plus farfalle pasta (bow ties)
1 tablespoon kosher salt for cooking the pasta
Olive oil nonstick spray
1/4 cup extra-virgin olive oil
1 garlic clove, minced
3 cups (packed) fresh basil leaves (4 ounces)
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup (1 ounce) grated Parmesan
1/4 cup low-fat Greek yogurt

Directions

1. Start boiling water for the pasta. Toast pine nuts in a dry skillet over medium heat until golden, about 5 minutes, stirring often.

2. When water boils, add salt. Add pasta and cook according to package directions, about 10 minutes.

3. Drain pasta, reserving 2 tablespoons of the cooking water. Transfer to a large serving bowl, lightly spray with olive oil cooking spray, stir to coat, and allow to cool, about 10 minutes.

4. Meanwhile, Place 1/4 cup of the toasted pine nuts, the olive oil, garlic, basil, lemon juice, salt, pepper, cheese, yogurt and the reserved cooking water in the bowl of a food processor. Process until smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula. Pour over pasta (use a spatula to get every last bit off the food processor bowl) and toss until well-coated. Fold in remaining pine nuts and serve.

Nutrition per serving
Calories 322.9
Total Fat 15.9 g
Saturated Fat 2.1 g
Cholesterol 3.3 mg
Sodium 359.7 mg
Total Carbohydrate 43.3 g
Dietary Fiber 6.9 g
Sugars 0.7 g
Protein 9.7 g
Weight Watchers Points Plus: 9 points

Nutrition per serving for the original recipe:
Calories 457.4
Total Fat 27.3 g
Saturated Fat 3.9 g
Cholesterol 7.0 mg
Sodium 447.4 mg
Total Carbohydrate 44.7 g
Dietary Fiber 3.2 g
Sugars 1.6 g
Protein 11.5 g
Weight Watchers Points Plus: 13 points

This pesto pasta salad turned out to be one of those dishes where you sacrifice absolutely nothing by healthifying.