This recipe is from the cookbook Jerusalem by London chef’s and food purveyors Yotam Ottolenghi and Sami Tamimi. It is a beautiful book that has a range of exotic and classic recipes from the middle east. I would never have thought to make pasta with a warm yoghurt sauce but it works really well and gives you a rich creamy pasta dish without the heaviness of a cream sauce. In the cookbook, they explain that this recipe is based on the Turkish and Palestinian tradition of serving pasta dumplings with herbed yoghurt and often a spiced meat sauce. (Try the Aushak: Chive dumplings with lamb and yoghurt sauce from the Afghan Restaurant Parwana in Adelaide – they are amazing! Parwana details here: Parwana Afghan Restaurant on Urbanspoon) Anyway, give it a go as an interesting dish to serve at a dinner party or take to a bbq or to add to your quick midweek meals repertoire.

Warm Yoghurt, Pea & Pinenut Shell Pasta Recipe

500g peas, fresh or thawed frozen
500g greek yoghurt
150ml olive oil
3 garlic cloves, crushed
500g conchiglie (shell) pasta
60g pinenuts
2 tsp chilli flakes
1 bunch basil, torn roughly
240g feta, broken into chunks (we used Danish feta)
1 tsp salt
1/2 tsp pepper

Optional to serve:
We had ours with a lovely roast free-range chicken.

In a food processor, blend up 100g of the peas with the yoghurt, 90ml of the olive oil and the garlic and place is a large bowl.

Cook the pasta until al dente. Meanwhile, heat the remaining oil in a frying pan and toast the pinenuts and chilli flakes until just golden, about 4minutes. Just before straining the cooked pasta, add the remaining peas to the water to heat through.

Drain your pasta and peas and add gradually to the yoghurt sauce (adding it all at once may cause the yoghurt to split). Stir in the salt and pepper, feta and basil. Transfer to serving bowls and spoon over the warmed pinenuts and their oil.

Serve while still warm.

Serves 6-8.

This dish can be eaten for lunch the next day cold or room temperature, or you can reheat slightly to warm in the microwave, being careful not to overheat.
You can tweak this recipe as you like and use low fat feta and yoghurt to make it even healthier.



2 Responses to Warm Yoghurt, Pea & Pinenut Shell Pasta

  1. Susie says:

    Made this for a big group this week – I was short on time so made the sauce the night before. Was a hit!

Leave a Reply to theculinarylibrary Cancel reply

Your email address will not be published. Required fields are marked *

Set your Twitter account name in your settings to use the TwitterBar Section.