Yotam’s Pasta

~ Mary ~

It’s been pretty hectic around these parts, John and I are in the midst of moving from Chicago to Minneapolis.  I’ve made this gorgeous pasta dish on multiple occasions, but wasn’t able to take a picture because I can’t find my camera.  I had to use my point and shoot, and let me tell you, I need my tripod too!  Holy cow I can take a blurry photo!

Yotam’s Pasta
Adapted from Jerusalem, by Yotam Ottolenghi and Sami Tamimi

Cook to al dente with some Kosher Salt:
1 pound pasta shapes of your liking conchiglie, shell-shaped orecchiette work best
Once pasta is just about finished, add:
1 Pound fresh or frozen Peas (set aside 2/3 cup for below)
You just want to thaw frozen peas or blanch the fresh ones – do not over cook
Drain in colander and get rid of excess water
Place in large mixing bowl

In a small pan saute:
1/3 cup Olive Oil
1/2 Cup Pine Nuts
2 tsp Crushed Red Pepper
Saute until nuts are a golden brown and oil is deep red
Add to mixing bowl or reserve to spoon over the top of each serving. I add it now because I’ve forgotten a time or two about it completely, and that’s a true shame!

With a hand-held stick blender combine:
2 ½ cups whole-milk Greek Yogurt
1/4 Cup Olive Oil
2 Cloves Garlic, crushed or pressed
2/3 Cup Peas
Once a nice creamy consistency add to mixing bowl

1 2/3 Cups Fresh Basil Leaves, coarsely torn
8 Ounces Feta Cheese, coarsely crumbled
Add to mixing bowl
Stir everything together, serve it up in a nice bowl – optional to top with some grilled chicken or salmon.
Enjoy!