Labneh, Courgette and Lemon Pasta
This pasta with Labneh, thinly sliced courgette and lemon is a fresh and practical option for a light yet satisfying meal. Labneh creates a creamy sauce without feeling too heavy, while lemon, fresh herbs and pistachios bring brightness and texture to the dish.
Products in this recipe
Ingredients
- 200 g Labneh
- 250 g pasta
- 2 small courgettes
- 1 garlic clove
- Zest and juice of ½ lemon
- 2 tbsp olive oil
- 2 tbsp pasta water
- A handful of fresh basil or mint
- 2 tbsp toasted pistachios
- Freshly ground black pepper
- Salt
Directions
Cook the pasta in a large pot of salted water until al dente. Before draining, reserve some of the pasta water.
Thinly slice the courgettes. Finely grate the garlic.
Heat the olive oil in a large pan. Add the courgettes and cook until soft and lightly golden.
Add the garlic and cook briefly.
Reduce the heat. Stir in the Labneh, lemon zest, lemon juice and 2 tablespoons of pasta water.
Add the cooked pasta and toss until the sauce becomes smooth and coats the pasta evenly. Add more pasta water if needed to loosen the sauce.
Add the fresh basil or mint. Roughly chop the toasted pistachios and scatter them on top.
Finish with freshly ground black pepper and serve immediately while the sauce is creamy and glossy.
