Wild rocket pasta verde



125 g long pasta (e.g. spaghetti)
75 g Greek yogurt
62 g rocket
10 g basil
25 g almonds
30 g Parmesan cheese (grated)
1 tsp lemon juice
parmesan shavings (to serve)


  1. 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.
  2. Ideally with a food processor, finely puree rocket, basil, almonds, Parmesan cheese, salt, and pepper. My processor isn't very good so I used a mortar and pestle to finish it off.
  3. Stir herb mixture into Greek yogurt. Season again with lemon juice and salt and pepper to taste.
  4. 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.

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