Pasta verde

Based on 154 ratings

Team

Editors at Kitchen Stories

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 sauce pan
  • sieve
  • food processor
  • cooking spoon
  • large bowl

Nutrition per serving

Cal
806
Protein
35 g
Fat
31 g
Carb
98 g
  • 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 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

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

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

    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.