Conchiglie Pasta with Yogurt, Green Peas, and Chili

Ingredients

• Natural Yogurt 20 oz
• Olive Oil 5 fl oz
• Garlic 4 cloves
• Green Peas 20 oz
• Conchiglie Pasta 20 oz
• Pistachios 0 oz
• Chili Flakes 2 spoons
• Fresh basil leaves 0 oz
• Feta cheese 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a food processor bowl, combine yogurt, 90 ml of olive oil, crushed garlic cloves, and 100 g of peas. If using frozen peas, first blanch them by plunging into boiling water for 30–40 seconds, then immediately transfer to ice water. Blend the mixture until it becomes a pale green sauce, then transfer it to a large bowl.

Step 2

In a large pot of salted water, cook the pasta until al dente. While the pasta is cooking, heat the remaining olive oil in a small skillet over medium heat.

Step 3

Add the pine nuts and chili flakes, and sauté for 4 minutes, until the nuts are golden brown and the oil turns a deep red.

Step 4

Also, heat the remaining peas in boiling water, then drain them in a colander.

Step 5

Drain the pasta in a colander, shaking it well to remove excess water. Gradually add the pasta to the yogurt sauce. If you add all the pasta at once, the yogurt may curdle. Add warm peas, torn basil leaves, feta cheese, salt, and pepper. Gently mix, transfer to bowls, and drizzle with pine nut oil.