Mezze Maniche with Pesto
Yogurt and Fresh Herbs
Ingredients
100 g sun-dried tomatoes in oil
50 g grated Parmesan
20 g blanched almonds
20 g pine nuts
30 g extra virgin olive oil
5 g fresh basil leaves
1 bunch of mixed fresh herbs (chives, parsley, mint)
150 g lactose-free plain whole yogurt
180 g mezze maniche pasta
salt
minTime
Preparation
Step 1: Prepare the pesto
Drain the sun-dried tomatoes.
Place the tomatoes, Parmesan, almonds, pine nuts, olive oil and basil leaves in a blender.
Blend until smooth and creamy. Cover with cling film and set aside.
Step 2: Prepare the herb yogurt
Finely chop the chives, parsley and mint.
Place the yogurt in a small bowl and stir in the chopped herbs.
Step 3: Cook the pasta
Bring a large pot of water to the boil. Add salt.
Cook the mezze maniche according to the instructions on the package.
Reserve a little of the cooking water, then drain the pasta.
Step 4: Dress the pasta
Place the pasta in a large bowl.
Add the sun-dried tomato pesto and half of the herb yogurt. Mix well.
If needed, add a little cooking water to make the sauce creamier.
Step 5: Plate and serve
Divide the pasta between the plates.
Garnish each portion with the remaining herb yogurt and serve immediately.
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