Chilled Spaghetti with Basil Sauce and Yogurt

• 40 grams Cappellini pasta (spaghetti)
• 2 tbsp Homemade or store-bought pesto sauce
• 1 tbsp Plain yogurt
• 1 tsp Olive oil
• 1/2 tsp Lemon juice
• 1 Salt and pepper

1. Combine and mix all ingredients in a bowl.
2. Season with salt and pepper depending on the flavor of the basil sauce.
3. Chill in the fridge if you have time.
4. Boil some water and cook the pasta for a minute longer than indicated on the package.
5. Rinse in running water to cool, then chill in ice water.
6. When chilled, drain well.
7. Toss briskly with the prepared basil sauce.
8. Taste, and season with salt and pepper (unlisted) if necessary.
9. When done, serve on a cooled dish from the fridge.
10. Enjoy with some black pepper or lemon juice (unlisted) if you'd like.
11. For your information, here's the amount of water and salt needed to cook 1-2 servings of pasta: Hot water: 1000 ml.
12. Salt: 10-20 g. You might only need half the amount of water for this particular recipe.

cappellini pasta, pesto sauce, yogurt, olive oil, lemon juice, salt

Taken from cookpad.com/us/recipes/170787-chilled-spaghetti-with-basil-sauce-and-yogurt (may not work)