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Ingredients
- 1 pound conchiglie or other pasta shells
- 2 1/2 cups nonfat Greek yogurt
- 2/3 cup extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 (14-16-ounce) bag frozen green peas, thawed
- 1/3 cup pine nuts
- 2 teaspoons Aleppo or Urfa pepper flakes, or 2 teaspoons regular red pepper flakes and large pinch of smoked paprika
- 2 cups basil leaves, roughly chopped or torn
- 8 ounces feta cheese, broken into 1/2-inch pieces
- Salt and freshly ground black pepper
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to directions on package until al dente.
Meanwhile, in a food processor or blender, blend yogurt, 6 tablespoons oil, garlic and ⅔ cup peas until smooth and thoroughly combined. Transfer to a large serving bowl. Set aside.
Heat remaining oil in a small skillet over medium heat. Fry pine nuts and pepper flakes until nuts are golden and oil is deep red, about 4 minutes. Set aside.
As soon as pasta is al dente, add remaining peas to the same pot, then immediately transfer peas and pasta to a colander. Drain, shaking colander to release excess water.
Gradually stir drained pea-pasta mixture into yogurt-pea sauce. (Adding all at once may cause sauce to break.) Gently stir in basil, feta, 1 teaspoon salt and ½ teaspoon pepper. Taste and adjust seasoning, if needed. To serve, sprinkle pine nuts and spiced oil over top.