Pasta With Sundried Tomato Pesto Yogurt Cream Sauce - cooking recipe

Ingredients

8 ounces pasta
1/2 cup yogurt, room temperature
1 ounce goat cheese
1/4 cup mozzarella cheese, shredded
4 tablespoons sun-dried tomato pesto
1/4 cup parsley, garnish
1/4 cup grated parmesan cheese, garnish

Preparation

Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
Once sauce is proper consistency, adjust seasoning.
Ladle over individual plates of pasta, tossing to coat every strand.
Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
Sprinkle parmesan and fresh parsley on each plate for garnish.
Serve with fresh salad and bread.