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Conchiglie with Yogurt, Peas and Chili
Kirmizi biber (Turkish chilli flakes) are used here to cut the sweetness of the peas and yoghurt. If you can't get hold of
them, instead use regular chilli flakes with a tiny amount of smoked paprika.
If you want to serve this dish as a salad, reserve 60ml of the cooking water when you drain the pasta and whisk this
into the yoghurt sauce before the rest of the ingredients are stirred in. Serves six.
(We have updated this recipe to use lumache rigate #54 pasta instead)
500g Greek yoghurt
4 garlic cloves, peeled and crushed
150ml olive oil
500g fresh peas (or frozen, defrosted)
500g lumache rigate #54 pasta
60g pine nuts
2 tsp kirmizi biber (or use 0.5 tsp chile flakes + a tiny amount of smoked paprika)
40g basil leaves, roughly torn
240g feta, broken into chunks
Salt and freshly ground white pepper
Put the yoghurt, garlic, 90ml of the olive oil and 100g of the peas in a food processor. Blitz to a uniform, pale-green sauce
and pour into a large bowl.
Cook the pasta in plenty of salted water until al dente. While it's cooking, heat the remaining oil in a small frying pan
over medium heat.
Add the pine nuts and chilli, and fry for four minutes, until the nuts are golden and the oil deep red. At the same time,
heat the remaining peas in a pan of boiling water, then drain.
Drain the cooked pasta into a colander, shake well to get rid of the excess cooking water, then gradually add the hot pasta
to the yoghurt sauce (adding it all at once may cause the yoghurt to split).
Add the peas, basil, feta, a teaspoon of salt and plenty of white pepper, and toss gently. Transfer to serving bowls,
spoon over the pine nuts and the chilli-infused oil, and serve.
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