(adapted from Ottolenghi's Jerusalem)
serves 6 people
500g Greek yogurt
150ml olive oil
500g shell (ear) shaped pasta
4 peeled, crushed garlic cloves
A handful of pine nuts
2 tsp chilli flakes
A handful of basil leaves (optional)
150g salty cheese (feta, hard goat's cheese, pecorino)
- Heavily salt the pasta water and boil, add the pasta and begin to cook (you should be able to make the sauce in the time it takes for dried pasta to cook)
- For the sauce, blend the yogurt, 100ml olive oil, garlic, 300g peas. The sauce should be pale green with a smooth consistency. Add salt and pepper to taste and pour the sauce into a large mixing bowl.
- Simmer the remaining peas in salted water. Drain and add to the yogurt sauce.
- On a medium heat in a small frying pan, toast the pine nuts in the remaining 50ml oil and the chilli flakes, when the pine nuts are a golden brown colour take the pan off the heat.
- Once the pasta is cooked, drain and slowly add to the bowl of yogurt sauce and cooked peas. If you add this too quickly the yogurt may curdle.
- Divide the pasta into serving bowls and finish with the chilli oil & pine nuts. Add more seasoning, cheese and basil.