Conchiglie with Yogurt, Peas, and Chili
A delicious and simple pasta dish with a creamy pea-yogurt sauce, feta, basil, and chili-roasted pine nuts.
By Mise En Place Team
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 6
Tags: Main Course, Vegetarian, Pasta, Easy
Ingredients
- 3 clove Garlic cloves
- 500 g Greek yogurt
- 90 ml Olive oil
- 100 g Peas
- Salt
- Pepper
- 500 g Shell pasta (Conchiglie)
- Salt
- 400 g Peas
- Pepper
- 240 g Feta
- 40 g Basil leaves
- 60 ml Olive oil
- 60 g Pine nuts
- 2 tsp Chili flakes
Instructions
- 1. For the yogurt-pea cream, peel and crush the garlic.
- 2. Process the yogurt in a food processor with olive oil, garlic, and peas until smooth. Season with salt and pepper and pour into a large bowl.
- 3. For the pasta, cook the shell pasta in plenty of salted water until al dente, drain, and let cool slightly.
- 4. Heat the peas in a little water and then drain, add to the bowl with the pasta and pea cream, and mix well.
- 5. Season with salt and pepper to taste.
- 6. Crumble the feta, wash and dry the basil leaves, and distribute over the top.
- 7. For the topping, briefly roast the olive oil with the pine nuts and chili flakes in a pan and sprinkle over the pasta.