Nutty Green Pasta Salad

250g/8oz uncooked wholesome pasta shapes (farfalle, rotini, etc.)

2 cups arugula leaves, washed and dried

2 tablespoon almonds
2 tablespoons hazelnuts
2 tablespoons walnuts
2 tablespoons pistachios

2 tablespoons fresh lemon juice
2 tablespoons yogurt
2 tablespoons walnut oil (or olive oil)
pinch of cayenne pepper
salt and pepper to taste

Serves 4
Cook pasta according to instructions.

In the meantime, wash and dry arugula laves.
Place nuts in a dry pan, and roast for 4-5 minutes on low heat, tossing them a few times to avoid burning. Take off the heat, let cool, then roughly chop. Set aside.
In a small bowl, combine all all dressing ingredients. Season with salt and pepper according to taste.
Drain the pasta when cooked. Transfer to serving bowl. Stir in arugula leaves and dressing. Top with roasted chopped nuts. Once the salad has cooled completely, cover and keep in the fridge until serving.

© Anja's Food 4 Thought. Recipe from