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Farfalle With Cilantro Pesto

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Betty Crocker
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main-dish low carb dinner italian
Photo: Betty Crocker

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Ingredients for 4 servings

3 cups uncooked farfalle (bow-tie) pasta (6 ounces)

2 tablespoons olive or vegetable oil

3 tablespoons plain yogurt

2 teaspoons lime juice

1/4 cup grated parmesan cheese

1 tablespoon slivered almonds, toasted

2 cloves garlic

1/8 teaspoon pepper

1 cup firmly packed fresh cilantro

2 teaspoons olive or vegetable oil

1 1/2 cups cut-up cooked chicken or turkey (about 8 ounces)

2 medium yellow summer squash or zucchini, cubed (about 3 cups)

8 cherry tomatoes, cut into fourths

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