Labneh Pasta with Salsa Verde and Crispy Shallots

Recipe by Rigatoni Girlfriend

A quick, savory pasta that’s all about flavor.

Ingredients

Serves 1

• 1/2 cup BEZI plain labneh

• 1/2 lb pasta

• 1/4 cup grated Parmesan

• 2 TB spoon olive oil

• 2 garlic cloves

• 1 shallot

• 1 cup fresh parsley

• 1/2 cup fresh basil

• 2 TB spoons capers

• 2 cornichons

• 1 TS anchovy paste

• Juice of 1 lemon

• 1/2 TS red pepper flakes

• 1/3 cup olive oil

• Sea salt, to taste

Preparation

1. Start by making the salsa verde. In a blender or food processor, combine the parsley, basil, capers, cornichons, anchovy paste, lemon juice, red pepper flakes, olive oil, and a pinch of sea salt. Blend until smooth and set aside.

2. Boil your pasta in salted water until al dente. Reserve your cup of the pasta water before draining.

3. In a separate pan, heat some olive oil over low heat. Add the garlic and a pinch of red pepper flakes, stirring until fragrant. Add BEZI labneh and stir until warmed through. Pour in the reserved pasta water and mix until creamy and smooth.

4. Add the cooked pasta and toss to coat. Stir in the grated Parmesan and spoon in the salsa verde. Mix gently to combine.

5. In a small pan, heat some olive oil over medium heat and fry the sliced shallots until golden and crispy. Remove and set aside on a paper towel.

6. Serve topped with crispy shallots, lemon zest, and sea salt to taste. Enjoy <3