1 scoop unflavored whey protein powder (see below for brand recs)
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper, to taste
8 oz whole grain or gluten-free pasta
½ cup reserved pasta water
Instructions
Cook your pasta: Bring salted water to a boil and cook your pasta al dente. Reserve ½ cup of pasta water before draining.
Make the pesto: In a food processor, blend basil, pine nuts, Parmesan, and garlic. Slowly drizzle in olive oil until smooth. Add lemon juice, salt, and pepper.
Add the protein boost: In a small bowl, whisk together the Greek yogurt and whey protein until smooth and creamy. Stir into your pesto until smooth and fully combined.
Combine: Toss the warm pasta with your creamy pesto, adding pasta water a little at a time until it reaches your preferred consistency.
Garnish and serve: Top with extra Parmesan, a few fresh basil leaves, or halved cherry tomatoes.