Red lentil pasta with yogurt, spinach and pine nuts

Ingredients

For 1 serving

• Red lentil pasta75 g
• Nonfat Greek yogurt100 g
• Spinach100 g
• Pine nuts8 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Paprika1 pinch
• Saltto taste

Contains: lactose, nuts,

In season: March – May, October – November

Method

1. Put the pasta water on to boil. Peel the garlic and grate it finely; stir it into the Greek yogurt with a pinch of salt and leave the yogurt at room temperature while you cook, so it doesn't chill the pasta.
2. Wash the spinach and wilt it in a frying pan over medium heat with a splash of water and a pinch of salt for 2–3 minutes, until soft; drain.
3. When the water boils, salt it and cook the red lentil pasta for the packet time, until al dente.
4. Meanwhile heat the olive oil in a small pan over low heat, add the pine nuts and toast them for a minute, until golden; off the heat, stir in the paprika.
5. Drain the pasta gently and toss it with the spinach; top with the garlic yogurt and pour over the paprika oil with the pine nuts.