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
Parmesan cheese to serve


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