Conchiglie with Yogurt, Peas & Chili

Name: Conchiglie with Yogurt, Peas & Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500 g Greek yoghurt; 150 ml olive oil; 4 garlic cloves (crushed); 500 g fresh peas or frozen (de-frosted); 500 g conchiglie pasta; 60 g pine nuts; 2 tsp Turkish or Syrian chilli flakes (or less depending on how spicy the variety you use is); 40 g basil leaves (roughly torn); 240 g feta (broken into chunks); salt and freshly crushed white pepper

6 steps

Prep:15minCook:20min

Cooking or serving pasta in hot yoghurt sauce may sound slightly out of the ordinary, but the Palestinian classic shishbarak - raviolilike dumplings stuffed with meat — is prepared in just such a manner. Turkish and Armenian manti are similar examples. The yoghurt gives a delightful creaminess, without the heaviness of cream, and we urge you to try it as an alternative to the familiar Italian sauces.

Updated at: Thu, 17 Aug 2023 07:37:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories813.5 kcal (41%)

Total Fat40.5 g (58%)

Carbs82.1 g (32%)

Sugars9.8 g (11%)

Protein31.3 g (63%)

Sodium654.2 mg (33%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

500gGreek yoghurt

150mlolive oil

4garlic cloves

crushed

500gfresh peas

or frozen, de-frosted

500gconchiglie pasta

60gpine nuts

2 tspTurkish chilli flakes

or Syrian, or less depending on how spicy the variety you use is

40gbasil leaves

240gfeta

Instructions

Step 1

Put the yoghurt, 90ml of the olive oil, garlic and 100g 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 up the remaining olive oil in a small frying pan on a medium heat. Add the pine nuts and chilli flakes and fry for 4 minutes until the nuts are golden and the oil deep red.

Step 4

Also, heat up the remaining peas in some boiling water, then drain.

Step 5

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

Step 6

Add the warm peas, basil, feta, 1 teaspoon of salt and 1 a teaspoon of freshly crushed white pepper. Toss gently, transfer to serving bowls and spoon over the pine nuts and their oil.