Tagliatelle al pesto e yogurt

Ingredients

• 130 ml olive oil extra virgin (I prefer a milder olive oil)
• 60 g basil fresh
• 1  garlic cloves peeled
• 100 g greek yogurt 
• 1  lemon zest 
• 50 g pinenuts 
• 4 servings salt & pepper to taste
• 400 g tagliatelle 

Equipment

• food processor
• bowl
• sauce pan

Directions

1. Place the basil, pine nuts and garlic in a food processor.
2. Drizzle in the oil and blitz until smooth.
3. Transfer the basil mixture into a large bowl and fold in the lemon zest and yogurt. Season with salt and pepper and set aside.
4. Cook the pasta in a large saucepan of boiling salted water until al dente.
5. Drain and tip into the bowl with the yogurt pesto. Toss everything together for 30 seconds to allow the pesto to coat the pasta evenly.
6. Serve immediately.
7. Enjoy!