WINTER PESTO PASTA WITH SHRIMP

12 oz Fettuccine, uncooked
PESTO:
1 cup chopped fresh kale stems removed
1/2 cup fresh basil leaves
1/4 cup grated parmesan cheese
2 garlic cloves; halved
1/8 tsp salt
1 cup plain, non-fat yogurt
SHRIMP:
1 tsp vegetable oil
1 lb medium shrimp peeled and deveined
1 medium red bell pepper cut into bite-size pieces

PREPARE THE PASTA:
Cook pasta according to package directions.

PREPARE THE PESTO:
While pasta is cooking, puree kale, basil, Parmesan cheese, garlic, and salt in a food processor or blender until smooth. Stir in yogurt.

PREPARE THE SHRIMP:
Place oil in large skillet. Saute the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through.

TO SERVE:
When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.

Servings: 4