Green Goddess Pasta Salad

• 300 g korte pasta (zoals fusilli, penne of farfalle)
• 240 ml zure room (light) of Griekse yoghurt
• 1 goed gevulde hand basilicumblaadjes (ca. 20–25 g)
• 2 eetlepels bieslook, grof gehakt
• 2 teentjes knoflook
• 3 bosuitjes (wit + groen deel)
• 1 eetlepel vers citroensap (meer naar smaak)
• 4 theelepels The Spice Club Green Goddess mix
• 2 eetlepels extra vergine olijfolie (+ extra voor serveren)
• 100 g sugarsnaps, in dunne plakjes
• 30 g rucola of veldsla

Cook the pasta In water according to the instructions on the package. Drain, rinse briefly with cold water and drain well.

Make the dressing: Mix the sour cream or yogurt, basil, chives, parsley, garlic, spring onion, lemon juice, green goddess mix and olive oil in a blender or food processor into a creamy green sauce. Add a little water if the sauce is too thick. Taste and add extra lemon juice or pepper if necessary.

Mix the salad: Put the pasta in a large bowl. Add the sugar snaps and arugula. Stir in the dressing and mix until everything is well covered.

Serve: Possibly sprinkle with some extra olive oil. Serve directly or store covered in the refrigerator until use.