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
Ingredients: 62½ g arugula, 10 g basil, 25 g almonds, 30 g Parmesan cheese, salt, pepper
Utensils: food processor
In a food processor, finely puree arugula, basil, almonds, Parmesan cheese, salt, and pepper.
Stir herb mixture into Greek yogurt. Season again with lemon juice and salt and pepper to taste.
Step 4/4
Ingredients: Parmesan cheese to serve
Utensils: 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.
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