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.
That’s a clever way of cooking with yoghurt as it can split so easily. Not that I really care about that! I’ll eat it anyway. :) And a really good way of making a sauce. I’ve made the mushroom and pea spiced dry curry tonight, and should’ve done something similar with the crème fraiche used instead of yoghurt. I’ll try your technique tomorrow for lunch.
Oooo. mushroom & pea spice dry curry? I’m intrigued! I could eat créme fraiche by the spoonfuls. It’s a bit dangerous for me to have it in the fridge! I brought home grass fed ground beef to grill tonight. Haven’t had that in awhile… :)
Haven’t been disappointed yet by any creations of this talented duo. Always find their recipes surprising but delicious. This is a new to me discovery and looking forward to trying it!
Surprising…you are right. Would never think to make some of these food combinations and yet they really work together So creative and delicious. Hope you try it, you’ll love it Johanne! :)
This sounds amazing! The combination of chili oil with yogurt. Oh!
Yes! it’s really good! Give it a go, it’s creamy, light and a wonderful combination. Thanks for stopping in!
Andean Dream – Now that is a brand name. Lovely dish.
Thank you kindly!
Wow, would never have thought to use yoghurt in a pasta sauce, but can imagine that it would add such a lovely tang to the flavour… and mixed in with all the other ingredients, must be absolutely luscious! Such a pretty shade of green too… :) Enjoy your weekend Seana!
Thank you so much Margot. I would never have come up with the idea of using yogurt as a pasta sauce yet I have made a pea salad with yogurt and it was lovely. Now that I think about it greek yogurt is multitalented and used in so many ways…baking, marinades, dips…etc. :) Indeed luscious. :)
I’ve made this Ottolenghi recipe before and love it. I haven’t made it in a while, but now that the season of fresh peas is finally here, I might just have to make it for myself again!
Exactly my thought when I saw the peas in the market last week…Ottolenghi pea pasta recipe! It’s wonderful and I’m glad you love it too Darya.
What an interesting recipe Seana! Love it!
Thank you Sonal. :)
It all sounds very lovely :) x
Another amazing and healthy dish, Seana! Thank you! :)
Finally a moment to spare to sit with the computer, it been a busy weekend! I noticed you posted the shaved asparagus salad and I have yet to read the post. I’m headed your way now… :)
Awesome party going on, check out some of the great recipes!
Thank you for the invite! :)
Any time :-)
I adore everything and anything Ottolenghi and was lucky enough to hear Yotam speak here in Sydney last year. Talented, inspiring and so generous with his ideas. Love your take on this pasta sauce Seana and so pleased to know you’re inspired by Ottolenghi too.
I do too. I love Ottolenghi recipes and can not imagine why I have not picked up a copy of Plenty or Plenty More. I would love to see him and hear him speak! How inspiring. Come to think of it I think I will head to the bookshop today and pick up a copy. I could use a good dose of Ottolenghi inspiration!
I can absolutely recommend Plenty More. So may amazing ways with vegetables.
This sounds really lovely – and I’m always delighted to be introduced to another Ottolenghi recipe.
Thank you so much Georgina. I am noticing you are spending a bit of time visiting my blog this morning! I really appreciate all of your lovely comments. :)
Ah, yes… I’ve haven’t had much opportunity to spend time reading blogs recently, and I’m having fun catching-up this afternoon! There are some great recipes here…
Lokks healthy and delicous to me…
Thank you Dedy! :)
Such good timing to see this recipe as I bought my first batch of quinoa / brown flour pasta at the weekend! Sounds like I’ll be quickly converted….👍
Oh good… I hope you like the quinoa pasta. I bought some macaroni shaped quinoa pasta the other day for a salad and it was fantastic! I really like the flavor and consistency. Yay!
Thanks – I’ll let you know how it goes!
Very nice indeed my friend. I don’t recall ever putting yoghurt in a pasta sauce but now I will give it a shot for sure. I effing love the simplicity of this bad boy 👌
:) I know….seems unlikely to have yogurt as a pasta sauce but it’s really good…and using yogurt in place of heavy cream is a great idea!
This is such an interesting pasta dish. I love that it has pine nuts, and chili flakes in it. I’m so glad to find out about the quinoa noodles. I had never heard of them, but will look for them the next time I am at the grocery store. Thanks for opening my eyes to new flavor combinations!
I think you’ll like the quinoa noodles Shari. Nice to find a gluten free alternative for pasta! Especially for me. I could eat pasta every night but don’t need to eat grains of this sort that often. Hope you give it a try…it;s really nice.
I love your pasta posts. They’ve always inspired me to be much more creative than I am normally (I hardly ever cook pasta). Love the inclusion of the alternative quinoa-based pasta and the yoghurt (awesome idea – I am obsessed with Ottolenghi so it wasn’t a surprise to find out that this deliciousness is Jerusalem-inspired!). Hope you have been well Seana, sorry for not stopping by more often – I love all that you do and visiting you is always such an inspiration xxx
Hi Laura. So nice to hear from you. :) I have a bit of obsession with Ottolenghi myself. No worries at all about not stopping in often! I know all too well how it is. I will say it always brings joy to me when I read your posts (and not as often as I should either!) and I LOVE your pup! Always so nice to hear from you. xx
What a great idea – so simple, but I bet it tastes fabulous…
Yes..seriously fabulous. :) Thank you!
I really enjoy the way you share the recipe.Explained wonderfully.
Thank you so much for your kind comment! :) Thank you so much.
I’ve never thought to put yogurt in a beauifl dish of spaghetti. Anyway I can try!! Caoo Bea
It’s actually quite nice, hope you enjoy if you try! :) Thank you for stopping by and leaving me a comment.
It’s a pleasure for me. Ciaoo Bea
Intresting! I never used yogurt with pasta.. I will try, this sounds delicious!
Very delicious and with the peas, chili oil, pine nuts and basil even better! :)
Wow this sounds absolutely fantastic- would love to come over to your house for dinner :) The yogurt idea is genius!
Wouldn’t it be so fun to be able to meet up and share some meals with our blogging friends? Imagine how delicious that would be! Ottolenghi’s ideas are brilliant!
I know!!! That would be so fun :)
Great recipe – using yogurt is much healthier than cream to give it a creamy texture. Love peas in everything :)
I love peas in everything too. Especially this time of year. And I agree yogurt is a much healthier choice than cream, but it does add tang which is really nice with this combination. Nice to see you here this morning! Thank you for stopping in. :)
Well I am quite the quinoa fan- so maybe I’ll give these a go. And why not yogurt? I think it’s a fine thing for pasta- esp a greek yogurt and esp if it’s full fat. I’ve been making yogurt with whole raw milk- it’s like the brown cow yogurt with cream on top. delish.
And I love peas- and would maybe toss some pea shoots in there as well.
Have a great weekend!
I love brown cow yogurt with the cream on top, we buy it too. Pea shoots would be fabulous in this pasta. Now I want to make it again with pea shoots! And always full fat when it comes to dairy… Thank you Wendy for your nice comment.
I’ll be on the hunt for quinoa pasta now. This looks so flavorful with the peas, chilli flakes, and feta. Anything with feta!
I should give quinoa pasta a try. Yogurt is almost staple on every Persian meal table. I do mix yogurt to my pasta with tomato paste in its sauce. Now I am going to give it a try with this peas and chili sauce. Yum!