Winter Pesto Pasta with Shrimp

12 oz. Fettuccine, uncooked
1 cup chopped fresh kale, stems removed
1/2 cup fresh basil leaves (about 1/2 oz.)
2 cloves garlic, halved
1/4 cup grated Parmesan cheese
1/8 tsp. salt
1 cup plain, non-fat yogurt
1 tsp. vegetable oil
1 pound medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite-size pieces

Prepare pasta according to package directions.

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

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.

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
Source: National Pasta Association