Noodles with light yoghurt pesto

Name: Noodles with light yoghurt pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Federation Basil; 50 g Pine nuts; 3 Garlic cloves; 200 g Noodles (e.g. penne); 7-10 Tbsp Salt; 75 g sliced parmesan cheese; 200 g low-fat yoghurt; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Federation Basil
50 g Pine nuts
3 Garlic cloves
200 g Noodles (e.g. penne)
7-10 Tbsp Salt
75 g sliced parmesan cheese
200 g low-fat yoghurt
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash the basil, dab dry, pluck off 4 tips and put aside for garnishing. Remove the coarse stems from the rest. Roast the pine nuts in a pan without fat until golden brown. Peel garlic.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Puree basil, 50 g Parmesan, yoghurt, olive oil, 30 g pine nuts and garlic in the universal chopper, season with salt, pepper and a little sugar.
3
Drain the pasta and let it drain thoroughly. Put the pasta back into the pot, mix with pesto and arrange on preheated plates. Sprinkle with remaining pine nuts and parmesan and garnish with basil.