|250 g||long pasta (e.g. spaghetti)|
|150 g||Greek yogurt|
|60 g||Parmesan cheese (grated)|
|2 tsp||lemon juice|
|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.