Vegetarian Rigatoni

Ingredients

• 400 g Whole wheat rigatoni pasta (or Fusilli as an alternative)
• Salt
• 1 Organic lemon
• 500 g Peas (freshly shelled or frozen)
• 4 sprigs Mint
• 250 g yogurt (3.5% fat)
• 6 tbsp Olive oil
• Pepper

Instructions

1. 1.

   Cook rigatoni according to package instructions in plenty of boiling salted water for 9–10 minutes until al dente, drain in a sieve and let drain well. Meanwhile, rinse the lemon hot, rub dry, zest and squeeze the juice.

2. 2.

   Cook peas in boiling water for 5 minutes, blanch, drain and let cool down. Then put about half of them in a blender. Wash mint, shake dry and pluck the leaves. Add 6 mint leaves, yogurt, oil, lemon zest and juice, salt and pepper and process everything into a smooth sauce.

3. 3.

   Mix the cooked pasta with the yogurt sauce and briefly warm it up in a saucepan over low heat. Then spread the vegetarian rigatoni on 4 bowls or deep plates and garnish with the remaining mint and remaining peas.