Pasta verde

Name: Pasta verde
Cook time: 20 min
Total time: 20 min
Yield: 2 Servings
Cuisine: italian
Ingredients: 9 oz long pasta (e.g. spaghetti); 0.5 cup Greek yogurt; 5 cups arugula; 1 oz basil; 0.5 cup almonds; 0.66 cup Parmesan cheese (grated); 2 tsp lemon juice; salt; pepper; Parmesan cheese to serve

Based on 130 ratings

Julie

Editor-in-Chief

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

250 g	long pasta (e.g. spaghetti)
150 g	Greek yogurt
125 g	arugula
20 g	basil
50 g	almonds
60 g	Parmesan cheese (grated)
2 tsp	lemon juice
	salt
	pepper
	Parmesan cheese to serve

Metric

Imperial

How-To Videos

How to grate cheese

Simple homemade pesto

Utensils

large sauce pan
sieve
food processor
cooking spoon
large bowl

Nutrition per serving

Cal
806

Protein
35 g

Fat
31 g

Carb
98 g

Step 1/4
- 250 g long pasta
- salt
- large sauce pan
- sieve
Cook pasta in plenty of salted, boiling water according to package instructions for approx. 10 – 12 min. until al dente. Drain, save some pasta water and set aside.
Step 2/4
- 125 g arugula
- 20 g basil
- 50 g almonds
- 60 g Parmesan cheese
- salt
- pepper
- food processor
In a food processor, finely puree arugula, basil, almonds, Parmesan cheese, salt, and pepper.
Step 3/4
- 150 g Greek yogurt
- 2 tsp lemon juice
- salt
- pepper
- cooking spoon
Stir herb mixture into Greek yogurt. Season again with lemon juice and salt and pepper to taste.
Step 4/4
- Parmesan cheese to serve
- large bowl
In a large bowl, combine cooked pasta with yogurt-pesto. If the pasta seems too dry, add some of the previously saved pasta water. Serve with shavings of Parmesan cheese.