Pasta verde

Pasta verde

Based on 114 ratings

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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
Metric
Imperial

Utensils

  • large saucepan
  • food processor
  • sieve
  • large bowl
  • cooking spoon

Enjoy with

Silvaner, dry, 2013
Silvaner wines convince with aromas of local fruit with a full-bodied, neutral bouquet. A real treat in combination with this Pasta Verde.

Nutrition per serving

Cal
806
Protein
35g
Fat
31g
Carb
98g

Step 1/4

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.
  • 250 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

In a food processor, finely puree arugula, basil, almonds, Parmesan cheese, salt, and pepper.
  • 125 arugula
  • 20 basil
  • 50 almonds
  • 60 Parmesan cheese
  • salt
  • pepper
  • food processor

In a food processor, finely puree arugula, basil, almonds, Parmesan cheese, salt, and pepper.

Step 3/4

Stir herb mixture into Greek yogurt. Season again with lemon juice and salt and pepper to taste.
  • 150 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

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.
  • 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.