pasta with yogurt, peas and chili oil
May 15, 2015 § 56 Comments
A very similar pasta recipe was posted here several months ago and the only difference between the two is the type of pasta used. We have been using quinoa pasta as of late and honestly I really love both the texture and flavor of the noodles. I have tried a couple of different quinoa products and the best, in my opinion, is a corn free brand called Andean Dream, which is made with only two ingredients, organic quinoa flour and organic rice flour. It may seem a bit odd to use yogurt in a pasta sauce but it really works here. The overall effect is a tad sour and creamy but not heavy. And with pea harvest in full swing (at the co-op) now is the time to make as many pea recipes as you can during this short lived season. This is a wonderfully light springtime dinner. Adapted slightly from Jerusalem, by Yotam Ottolenghi and Sami Tamimi The original version of this recipe calls for conchiglie or shell-shaped pasta, but you could use any pasta shape you like. If you’re worried about the amount of heat, consider starting with a little less chili than what is called for – or lightly drizzle the chili oil on your pasta.
- 2 ½ cups (500 g) whole-milk Greek yogurt
- 2/3 cup (150 ml) olive oil
- 2 medium cloves garlic, crushed or pressed
- 1 pound (500 g) fresh or thawed frozen peas
- Kosher salt
- 1 pound (500 g) pasta shapes of your liking, we used quinoa
- ½ cup (60 g) pine nuts
- 2 teaspoons red chili flakes
- 1- 2/3 cups (40 g) basil (or mint) leaves, coarsely torn
- 8 ounces (240 g) feta cheese, coarsely crumbled
In the bowl of a food processor, combine the yogurt, 6 tablespoons (90 ml) of the olive oil, the garlic, and 2/3 cup (100 g) of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl. Bring a large pot of water to a boil, and salt it until tastes like pleasantly salty seawater. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (you could scoop out a bit of the pasta water for this); then drain. Drain the cooked pasta into a colander, and shake it well to get rid of excess water that may have settled into the pasta’s crevices. Add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving. Serves 4, generously.