Spaghetti with light yoghurt-mint pesto

Name: Spaghetti with light yoghurt-mint pesto
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 15 g Cashew nuts; 50 g Spaghetti; 7-10 Tbsp Salt; 5 Stem(s) Mint; 5 TABLESPOONS low-fat yoghurt (1.5%); 1 TEASPOON Olive oil; 7-10 Tbsp Lemon juice; 7-10 Tbsp Pepper; 5 g Parmesan slicer

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

15 g Cashew nuts
50 g Spaghetti
7-10 Tbsp Salt
5 Stem(s) Mint
5 TABLESPOONS low-fat yoghurt (1.5%)
1 TEASPOON Olive oil
7-10 Tbsp Lemon juice
7-10 Tbsp Pepper
5 g Parmesan slicer

Directions

1
Roast the cashew nuts in a pan without fat. Cook the pasta in boiling salted water according to the instructions on the packet. Wash ##mint##, shake dry and pluck the leaves from 4 stems.
2
Puree the yoghurt, 1 tablespoon of water, oil, cashew nuts and mint leaves and season to taste with some lemon juice, salt and pepper. Drain the pasta and mix with the pesto and serve. Sprinkle with parmesan slices and garnish with mint leaves.