2.23.2014

Pasta with Yogurt and Peas

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I love peas and don't use them as often as I'd like. This recipe calls for a whole pound, and that made me extremely happy.

I've been enjoying the Jerusalem cookbook and this is another satisfying recipe. Although I wouldn't make this weekly, like my friend does (I need more variety), I would eat it monthly. It's so simple and light, it makes for a super quick weeknight meal and great lunch leftovers for the next day.
Pasta with Yogurt and Peas
via Jerusalem

2 1/2 cups of Greek yogurt
2/3 cup olive oil
4 garlic cloves
1 lb peas, fresh or thawed
1 lb of pasta, conchiglie or whatever else you'd like
1/2 cup pine nuts
2 tsp chile flakes
1 2/3 cups basil leaves, coarsely torn
8 oz feta, broken into chunks
salt and pepper

1) Combine yogurt, 6 tbsp olive oil, the garlic and 2/3 cup of the peas in a food processor. I used an immersion blender and pulsed until smooth.

2) Cook pasta al dente. While pasta is cooking, heat the remaining oil, and add pine nuts and chile flakes, and fry for 4 minutes.

3) Heat the remaining peas in boiling water and drain.

4) Drain your cooked pasta and add it gradually to the yogurt sauce. Add peas, basil, feta and season with salt and pepper. Toss gently and serve, topping with pine nuts and their oil.

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