Pasta Shells & Green Peas with Pine Nuts, Basil & Greek Yogurt

By ltrodrigu

Delicious! The creamy sauce, pasta, peas and pine nuts combine for great flavors and textures, mmm-mm good!

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 to 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

Details

Servings 6
Preparation time 5mins
Cooking time 20mins

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 2/3 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.