Pasta verde

Nutrition per serving

• 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.