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Pasta With Yogurt Pesto
- 40g walnut pieces
- 2 garlic cloves, crushed
- zest of 1 lemon
- 25g fresh parsley
- Small handful of fresh mint leaves
- 125g Yeo Valley Organic Fat Free Natural Yogurt
- Salt and freshly ground black pepper
- 200g asparagus tips
- 350g spaghetti or other pasta shape
- Pinch of chilli flakes
- 1tsp bouillon vegetable stock powder
- 3tbsp water
- 1tbsp lemon juice
Directions:View on BBC Good Food
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