Pasta verde

Pasta verde

The yogurt makes this pesto marvelously fresh.

Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 806 / Protein 35g / Carbohydr. 98g / Fat 31g

Ingredients (2 servings)

250 glong pasta (e.g. spaghetti)
150 gGreek yogurt
125 garugula
1 bunchbasil
50 galmonds
60 gParmesan cheese (grated)
2 tsplemon juice
salt
pepper
Parmesan cheese to serve

Utensils

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

Wine Tip

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.

Step 1

Pasta verde

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.

large sauce pan, sieve

250 g long pasta / salt

Step 2

Pasta verde

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

food processor

125 g arugula / 1 bunch basil / 50 g almonds / 60 g Parmesan cheese / salt / pepper

Step 3

Pasta verde

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

Step 4

Pasta verde

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.

large bowl

Parmesan cheese to serve

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