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 g | long pasta (e.g. spaghetti) |
| 150 g | Greek yogurt |
| 125 g | arugula |
| 1 bunch | basil |
| 50 g | almonds |
| 60 g | Parmesan cheese (grated) |
| 2 tsp | lemon 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
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
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
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
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
Dining and Cooking