Macarona bi Laban (Spaghetti with Garlic Yoghurt, Mint and Pine Nuts)
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Ingredients
- 400 g spaghetti
- 750 ml natural yoghurt
- 3 garlic cloves
- 2 tsp dried mint
- 40 g butter
- 50 g pine nuts
- 3 tomatoes
- 1 cucumber
- 1 lemon
Nutrition (per serving)
- Calories
- 700 kcal
- Protein
- 26.5 g
- Carbohydrate
- 93.4 g
- of which sugars
- 22.1 g
- Fat
- 24.4 g
- of which saturates
- 9.8 g
- Fibre
- 6.3 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Take the natural yoghurt out of the fridge so it is not fridge-cold. Break the spaghetti in half and cook in a large pan of boiling salted water for about 10 minutes until al dente. Save a mugful of the cooking water, then drain.
- 2
Meanwhile, whisk the yoghurt with the crushed garlic, 1 tsp dried mint and ½ tsp salt.
- 3
Melt the butter in a small pan over a medium heat and fry the pine nuts for 2-3 minutes until golden. Take off the heat and stir in the remaining dried mint.
- 4
Toss the hot spaghetti with the garlic yoghurt in the empty pan off the heat, loosening with a splash of the cooking water; do not put it back on the heat or the yoghurt will split.
- 5
Spoon the pine nuts and their butter over the top. Serve with a salad of chopped tomatoes and cucumber dressed with the lemon juice and a pinch of salt.
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