Yogurt-Mint Tagliatelle

By polloazul

Ingredients

• 1 cup plain low-fat yogurt
• 1/2 cup grated parmigiano reggiano (plus extra for garnish)
• 1/2 cup fresh mint, cut into ribbons
• 1/2 cup shelled peas
• 1 tbsp lemon zest (preferably from an organic lemon)
• 4 servings of fresh pasta

Preparation

Step 1

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 fresh pasta for approximately 1 minute, or until al dente (cooking time for fresh pasta is much shorter than for dried pasta). Drain pasta and toss with yogurt, parmigiano, mint, peas, and lemon zest. Salt and pepper to taste. Garnish with parmigiano and a mint leaf. Serve immediately.