Pasta verde

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.

Enjoy your meal!