Pasta with Yogurt, Peas & Chile

Tip: make the sauce 30 minute in advance and keep it in the fridge.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the yogurt, 4 tablespoons of the olive oil, the garlic, and 2/3 of the peas in a food processor. Blitz to a uniform pale green sauce and transfer to a large mixing bowl.

Step 2

Cook the pasta in plenty of salted boiling water until al dente.

Step 3

As the pasta cooks, heat the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red.

Step 4

Also, add the remaining peas in the pasta water 1 minute before the pasta is ready.

Step 5

Drain the cooked pasta into a colander, shake well to get rid of the water, and add the pasta and peas gradually to the yogurt sauce; adding it all at once may cause the yogurt to split.

Step 6

Add the basil, feta, 1 teaspoon salt, and 1/2 teaspoon white pepper. Toss gently, transfer to individual bowls, and spoon over the pine nuts and their oil.