6 tablespoons Greek Yoghurt or vegan alternative
4 tbsp pesto
2 tbsp lemon peel
salt and pepper
1/2 cup pasta water
Add the spaghetti to a large pan of fast boiling, salted water and stir.
While the pasta is cooking make your sauce. Add yoghurt, pesto, lemon peel, salt and pepper to a bowl.
Stir well to combine. it may look like it has split, but don’t worry, it will come together.
Towards the end of the pasta cook time, carefully (don’t burn yourself) scoop out some pasta water, you need about half a cup.
Mix the pasta water into the sauce which will become silky.
Drain the spaghetti when it is cooked and still al dente (has a little bit of bite/firmness), then mix through the pasta sauce.
Top with parmesan cheese or vegan style parmesan style cheese.