Homemade protein pasta with basil-camelina pesto

Pasta
2 cups (500 ml) of plain Greek yogurt
2 cups (500 ml) of white flour
A pinch of salt
1 drizzle of virgin camelina oil Signé Caméline

Pesto
3 cloves of garlic
1/4 cup (60 ml) of grated Parmesan cheese
3 tbsp. (45 ml) of roasted camelina seeds Signé Caméline
2 cups (500 ml) of fresh basil, chopped
3 tbsp. (45 ml) of virgin camelina oil Signé Caméline
1 lemon (zest & juice)
Salt and pepper (to taste)

Toppings
2 tbsp. (30 ml) of Parmesan cheese ribbons
1 tbsp. (15 ml) of dried chili flakes
10 basil leaves
2 tbsp. (30 ml) of roasted camelina oil Signé Caméline

1. For the pasta: in a bowl, combine the yogurt and flour. Add a pinch of salt and a drizzle of oil. Mix well to make a paste.
2. On a floured work surface, transfer the dough. Knead for 5 minutes, adding extra flour to prevent the dough from sticking to your hands.
3. Make large rolls with the dough and cut into large pieces (similar to gnocchis). Put aside.
4. For the pesto, combine all the ingredients with a mortar and pestle or in a blender. Season with salt and pepper and puree to make a pesto (rustic or smooth).
5. In a pot of salted boiling water, cook the pasta for about 3 minutes, or until it rises to the surface. Collect 1/2 cup (125 ml) of pasta cooking water with a cup.
6. In a skillet over medium heat, put the pesto. Cook for 2 minutes, before adding the pasta and cooking water. Continue cooking for 2 minutes.
7. Serve the basil-camelina pesto pasta with the toppings.

Trick:
Camelina seeds in pesto are a great substitute for pine nuts. They bring a good herbaceous taste to our preparation that enriches the taste of basil. Also, their gelling effect gives a very consistant and creamy result.