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🍽️ Creamy Rigatoni with Mint-Yogurt Dip

616 kcal · 30 min · 4 servings

Ingredients

• 400 g Rigatoni whole wheat pasta (or Fusilli)
• salt
• 1 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. Bring a large pot of salted water to a boil.
2. 2. Cook the rigatoni in it for 9 to 10 minutes until al dente, exactly as recommended on the package.
3. 3. Drain the pasta in a sieve and let it drip dry well.
4. 4. Rinse the lemon under hot water and dry it.
5. 5. Grate the lemon zest finely.
6. 6. Squeeze the juice from the lemon.
7. 7. Bring a small pot of water to a boil.
8. 8. Boil the peas in it for 5 minutes.
9. 9. Shock the peas immediately with cold water.
10. 10. Drain the peas and let them cool down.
11. 11. Take about half of the cooled peas and put them into a blender.
12. 12. Wash the mint and shake it dry.
13. 13. Pluck the mint leaves from the stems.
14. 14. Add 6 mint leaves, yogurt, oil, the lemon zest, the lemon juice, salt, and pepper to the blender.
15. 15. Puree the ingredients into a smooth sauce.
16. 16. Mix the drained pasta with the yogurt-mint sauce.
17. 17. Warm the pasta-sauce mixture in a pot over low heat briefly.
18. 18. Divide the warm rigatoni among 4 bowls or deep plates.
19. 19. Garnish the dish with the remaining peas.
20. 20. Sprinkle the remaining mint over it.

Nutrition per serving

• kcal: 616
• Protein: 25 g · Fett/Fat: 21 g · Carbs: 80 g