Reviewed: Jul. 12, 2009

Just made this for a neighbor potluck dinner and it was good! Something a little different, had sort of a creamy pesto flavor. I used sour cream instead of yogurt, added extra garlic and added a little fresh oregano along with the fresh basil from the garden. I tasted it before adding the parmesan, and I thought it could use the flavor kick (plus I love parmesan cheese), and it definitely added flavor (freshly grated of course).

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Melissa89n

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Reviewed: Jul. 5, 2009

I served this as part of my 4th of July dinner last night and we all loved it. I didn't add the cheese, as it seemed flavorful enough without it. It has a lot of good flavor, and for those who don't like yogurt (my husband being one of those), you can't taste the yogurt in it. It's just got a nice, tangy, herbed flavor that is nicely balanced. I combined all ingredients except the cooked pasta in a bowl then used my immersion blender. All I had to do then was add the pasta, stir & chill - so easy! Thanks for the great recipe - it's definitely a keeper!

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Jul. 1, 2009

This was very unique & we liked it. I think it tasted good before adding the parmesan too!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Jun. 25, 2009

VERY good & loved the flavors. I used the picallini farfalle from Barilla instead of shells; the only other change I made to the recipe was that I didn't process all of the ingredients together (I admit, I was being lazy and didn't want to have to wash the food processor) but instead chopped everything up finely and just mixed it together & let it sit in the fridge for about 3 hours. Served this at a deck party of 15 people and I think I saw almost everyone go back for seconds!

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