Winter Pesto Pasta with Shrimp

12oz fettuccine, uncooked
1 cup chopped fresh kale, stems removed
2 cloves garlic, halved
1/4 cup grated parmesan cheese
1/8 tsp salt
1 cup plain non fat yoghurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite sized pieces

Prepare pasta according to package directions.  While pasta is
cooking, puree kale, basil, garlic, parmesan cheese and salt in food
processor until smooth.  Stir in ypghurt.  Place oil in large
skillet.  Saute shrimp and red bell pepper in skillet over medium low
heat for 4 min or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer to serving bowl.  Add kale
mixture and toss well.  Add shrimp and bell pepper, tossing gently.