Pasta with Yogurt and Feta Cheese Sauce
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  • 3 cups loosely packed fresh basil leaves, divided
  • 2 Garlic cloves, pressed
  • 4 tablespoons extra virgin olive oil
  • 1 cup full-fat plain Greek yogurt
  • 5 ounces feta cheese
  • 1/4 teaspoon kosher salt
  • 3/4 pound uncooked pasta (Use pasta shapes that will catch the sauce, such as small shells, macaroni, pipe rigate or fusilli)



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