Pea noodles with yoghurt and paprika recipe

Onion, garlic, red and yellow peppers

Peel both and cut into fine cubes. Wash, halve, deseed and dice the peppers.

Oil, Onion, Garlic, Paprika, Oregano, Balsamic Vinegar

Heat oil in a pan. Sauté the diced onions until translucent. Add the peppers and sauté for 3 to 4 minutes. Stir in the garlic and oregano. Deglaze with balsamic vinegar and cook covered for another 3 minutes.

pine nuts

In the meantime, toast the pine nuts in a non-stick pan without fat.

Parsley, pea noodles

If you haven’t already done so, wash the parsley, shake dry and chop. Cook pea noodles according to package instructions until al dente. Then pour into a colander and let drain.

yogurt, salt, pepper, lemon, parsley

Wash lemon, grate lemon zest. Squeeze the juice and pour half into a bowl. Add yoghurt, stir and season with salt and pepper. Mix in the parsley, except for 1 tsp.

All ingredients

Arrange noodles on plates. Drizzle with the yoghurt sauce and the remaining lemon juice. Scatter the peppers on top. Sprinkle with pine nuts, remaining parsley and lemon zest.