Refined chickpea salad
Pasta verde
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
How-To Videos
Utensils
- large sauce pan
- sieve
- food processor
- cooking spoon
- large bowl
Nutrition per serving
Cal
806
806
Protein
35 g
35 g
Fat
31 g
31 g
Carb
98 g
98 g
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.
in Berlin