| 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 |
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.
In a food processor, finely puree arugula, basil, almonds, Parmesan cheese, salt, and pepper.
Stir herb mixture into Greek yogurt. Season again with lemon juice and salt and pepper to taste.
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.
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