Yogurt, Tarragon and Pistachio Pasta Sauce Recipe

Posted by Patria Henriques on Wednesday, July 31, 2024
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If you love the flavor of fresh tarragon, you’ll want to put this no-cook pasta sauce on repeat. For a smooth-as-silk sauce, use a high-speed blender. If you use a regular blender, you may end up with small chunks of pistachios in your sauce, but it will still taste great. The thick sauce coats any shape of pasta, making this a dish to dig into while curled up in your favorite chair. The dish makes a quick main meal but also tastes great with broiled or grilled seafood.

Refrigerate leftover sauce for up to 3 days; or freeze up to 1 month.

The sauce can be made up to 3 days in advance.

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Ingredients

measuring cup

Servings: 4-6 (makes 1 1/2 cups sauce)

Directions

Time Icon Active: 20 mins

  • Step 1

    Fill a large pot with water, place over high heat and bring to a boil. Season lightly with salt, add the pasta and stir, making sure all is submerged. Cook according to the package instructions, stirring occasionally, until the pasta is al dente, with just a little bit of bite.

  • Step 2

    While the pasta is boiling, place the yogurt, pistachios, tarragon and oil in a high-speed blender (see headnote) and process until smooth. Taste, and season with salt and pepper, as needed.

  • Step 3

    Once the pasta is cooked, drain and add it to a large bowl. Pour the sauce over it and, using tongs or two big forks, toss to coat. Sprinkle with tarragon leaves and season with freshly cracked pepper. Serve, family style, with parmesan or vegan cheese on the side.

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    Nutritional Facts

    Per serving (1 1/3 cups pasta and 1/4 cup sauce), based on 6

    • Calories

      440

    • Fat

      14 g

    • Saturated Fat

      3 g

    • Carbohydrates

      63 g

    • Sodium

      69 mg

    • Cholesterol

      5 mg

    • Protein

      17 g

    • Fiber

      4 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From “Persiana Everyday” by Sabrina Ghayour (Hachette, 2022).

    Tested by Ann Maloney.

    Published August 29, 2022

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