Pasta with green silk sauce
Takes half an hour

Very easy

Very good even when heated the next day in an oven.

(4 persons)

400 gr of lumaconi (big shell-shaped pasta)
500 gr of pak choi (or Italian "coste")
250 gr of ricotta
200 gr of greek goat yogurth
extravirgin olive oil
1 handful of basil
1 clove of garlic
100 gr of parmisan
salt, pepper

Boil (or steam) the pak choi until cooked. Mash the basil with the garlic, a pinch of salt and pepper. Add olive oil to the mash (this is essentially a simplified version of pesto and, quite honestly, if you have pesto around simply use it instead of preparing the mash).

Boil the pak choi (or steam it) until cooked. Blend in a mixer the boiled pak choi,
the ricotta, the yogurth and three tablespoons of extravirgin olive oil until smooth. Add salt and pepper to taste.

Add the basil mash (or pesto) to the mix and enrich with parmisan cheese. Toss over the boiled lumaconi and serve hot.