Sunday, August 17, 2014

pasta with yogurt, peas, basil and chile


2 1/2 cups Greek yogurt
2/3 cup olive oil
4 garlic cloves, crushed
1 lb. frozen peas, thawed
1 lb. pasta shells
scant 1/2 cup pine nuts
1-2 tsp. red pepper flakes
1 2/3 cups basil leaves
8 oz. feta cheese
salt and pepper


1. Put the yogurt, 1/3 cup olive oil, garlic, and 2/3 cup of the peas in a food processor. Pulse to a make a uniform pale green sauce and transfer to a large mixing bowl.
2. Cook the pasta in plenty of salted boiling water until al dente.
3. Meanwhile, heat the remaining 1/3 cup oil in a small frying pan over medium heat. Add the pine nuts and red pepper flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red.
4. Drain the cooked pasta, shaking well to get rid of the water and add the pasta gradually to the yogurt sauce (adding it all at once will cause the yogurt to split). Add the remaining peas, basil, feta, 1 tsp. salt, and 1/2 tsp. pepper. Toss gently and transfer to individual bowls. Spoon over the pine nuts and their oil.

*Adapted from Yotam Ottolenghi and Sami Tamimi's Jerusalem a Cookbook

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