Pasta with Yogurt Pesto, Lemon & Asparagus
- Summer
- Quick & Easy
Pasta with Yogurt Pesto, Lemon, and Asparagus is a bright and creamy dish with a zesty lemon kick. The yogurt pesto adds a tangy richness, while fresh asparagus brings a crisp, green bite. Perfect for a light and delicious meal.
Ingredients
40g (1 1/2 oz) walnut pieces
2 garlic cloves, crushed
Zest of 1 lemon
25g (1 oz) fresh parsley
Small handful of fresh mint leaves
125g (4 oz) Yeo Valley Organic 0% Fat Natural Yogurt
Salt and freshly ground black pepper
200g (7 oz) asparagus tips
350g (12 oz) spaghetti or other pasta shape
1 tsp bouillon vegetable stock powder
Pinch of chilli flakes
3 tbsp water
1 tbsp lemon juice
Method
First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blitz. Gradually add the yogurt to form a smooth sauce. Season and chill in the fridge until required. It will keep, covered in the fridge for up to 2 days.
Trim the asparagus tips. Bring a large pan of water to the boil. Add the spaghetti and cook according to the packet instructions.
Then 5 minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and sauté for 3-4 minutes.
Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly. Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.
In this recipe...
Natural 0% Yogurt
10
Bank your Yeokens
There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
