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🍽️ Pea noodles with peppers and pine nuts

409 kcal · 30 min · 4 servings

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 (à 15 g)
• 1 handful parsley (à 5 g)
• 300 g pea noodles or lentil noodles (e.g. fusilli)
• salt
• 300 g yogurt (3.5% fat)
• pepper
• 1 lemon (zest)

Instructions

1. 1. Peel the onion and the garlic clove. Cut both ingredients into very small cubes.
2. 2. Halve the bell peppers. Remove the inside with the seeds. Wash the peppers thoroughly. Cut the flesh into cubes.
3. 3. Add the oil to a pan. Heat it.
4. 4. Add the onion cubes to the hot pan. Sauté them over medium heat for 3 minutes.
5. 5. Add the pepper cubes. Continue to fry everything for 3 to 4 minutes.
6. 6. Add the garlic and the oregano. Stir everything well.
7. 7. Deglaze the pan with the balsamic vinegar.
8. 8. Cover the pan. Let the vegetables simmer on low heat for 3 to 4 minutes.
9. 9. Add the pine nuts to a separate hot pan. Roast them without fat over medium heat for 3 minutes.
10. 10. Wash the parsley. Shake it dry.
11. 11. Pluck the parsley leaves from the stems.
12. 12. Finely chop half of the parsley leaves.
13. 13. Add the pea noodles to a pot with plenty of boiling salted water.
14. 14. Cook the noodles for 7 to 9 minutes until they are al dente. Follow the instructions on the package.
15. 15. Drain the noodles in a sieve. Let them drain well.
16. 16. Add the yogurt to a bowl.
17. 17. Season the yogurt with salt and pepper.
18. 18. Grate half of the lemon zest and squeeze the juice of the lemon.
19. 19. Add the lemon zest and lemon juice to the yogurt.
20. 20. Stir the yogurt mixture until smooth.
21. 21. Fold in the chopped parsley into the yogurt.
22. 22. Distribute the pea noodles onto the plates.
23. 23. Pour the yogurt sauce over the noodles.
24. 24. Drizzle the remaining lemon juice over it.
25. 25. Distribute the pepper vegetables on the noodles.
26. 26. Sprinkle the roasted pine nuts over it.
27. 27. Grate the remaining lemon zest over it.
28. 28. Sprinkle the remaining parsley on top as decoration.

Nutrition per serving

• kcal: 409
• Protein: 26 g · Fett/Fat: 11 g · Carbs: 49 g