Pea Pasta with Bell Peppers and Pine Nuts

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 2 red bell peppers
• 1 yellow bell pepper
• 3 tbsp olive oil
• 1 tsp Dried oregano
• 1 tbsp balsamic vinegar
• 3 tbsp pine nuts (15 g each)
• 1 Handful Parsley (5 g)
• 300 g pea pasta or lentil pasta such as fusilli
• Salt
• 300 g Yogurt (3.5% fat)
• Pepper
• 1 organic lemon (zest)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Halve, seed, wash, and cube the bell peppers.

2. 2.

   Heat oil in a pan. Sauté the onion cubes for 3 minutes over medium heat. Add the peppers and cook for 3–4 minutes. Mix in the garlic with oregano, deglaze with balsamic vinegar, cover, and simmer for another 3–4 minutes over low heat.

3. 3.

   Meanwhile, toast the pine nuts in a hot dry pan over medium heat for 3 minutes. Wash, pat dry, strip leaves from parsley stems, pick off half of the leaves, and finely chop them. Cook the pea pasta according to package instructions in plenty boiling salted water until al dente (7–9 minutes); then drain.

4. 4.

   In the meantime, whisk yogurt with salt, pepper, half the lemon zest and juice until smooth, and fold in chopped parsley. Plate the pasta, drizzle with sauce and remaining lemon juice, and top with bell pepper mixture. Garnish everything with pine nuts, leftover lemon zest, and remaining parsley.