Yoghurt Mint Tagliatelle
A simple dish made delicious!
1 cup of Thick & Creamy Unsweetened Natural Greek Yoghurt
1/2 cup of grated Parmesan cheese (plus extra for garnish)
1/2 cup of fresh mint, cut into ribbons
1/2 cup of shelled peas or frozen peas
1 tbsp of lemon zest
4 servings of tagliatelle pasta (any pasta will work fine)
Salt and Pepper
Bring a large pot of lightly salted water and a small pot of water to a boil.
In the small pot, blanch peas until al dente, about 1-2 minutes. Drain the peas and reserve. In the large pot, cook the pasta according to the packet, or until al dente (cooking time will vary depending on pasta used). Drain pasta and toss with yoghurt, Parmesan, mint, peas and lemon zest. Salt and pepper to taste. Garnish with Parmesan and a mint leaf.