Olive Oil Pesto Pasta with Yogurt Sauce

Winner of Netflix’s “The Devil’s Plan: Chef Edition” and a chef deeply versed in European ingredients, Chef Sungjoon Kwon brings together European tradition and modern creativity, presenting sophisticated dishes that highlight the true essence of each ingredient.

Preparation time
20 min
Skill level
Easy

  • Sicilian PGI Olive Oil – 500ml

  • Parmigiano Reggiano PDO Cheese – 1 pack 

  • Fresh basil – 100g 

  • Pistachios or pine nuts – 100g, shelled 

  • Garlic – 3 cloves 

  • Greek yogurt – 100g 

  • Pasta – 1 pack 

  • Salt and pepper – as needed 

Instructions

Cook time
20 min
Total time
20 min
Serves
1 - 4
Step 1

Blend olive oil, basil, nuts, cheese, garlic, and salt together to make pesto. 

Step 2

Boil water with salt and cook the pasta until al dente.  

Step 3

Drain and toss the pasta in a bowl with the pesto and a small amount of pasta water. 

Step 4

 Plate the pasta, top with a spoonful of Greek yogurt, and finish with grated Parmigiano Reggiano. 

Tips

White Wine Pairing Romania Chardonnay 2020 

A wine with subtle aromas of white peach and green apple, complemented by gentle acidity — a refreshing match for the rich and nutty olive oil pesto.