Pasta verde

Step 1/ 3

• 250 g whole-grain spaghetti
• salt

• sieve
• large pot

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/ 3

• 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/ 3

• 150 g full-fat Greek yogurt
• 2 tsp lemon juice
• salt
• pepper

• bowl
• cooking spoon

Stir herb mixture into Greek yogurt. Season again with lemon juice and salt and pepper to taste.

Enjoy your meal!