Conchiglie with Yogurt, Peas, and Chile
2 1/2 cups Greek yogurt
2/3 cup extra virgin olive oil, divided
4 cloves garlic, crushed
1 pound peas, fresh or frozen & thawed
1 pound conchiglie pasta
1/2 cup pine nuts
2 teaspoons red pepper flakes
1 2/3 cups fresh basil, torn
8 ounces feta cheese, roughly crumbled
salt and white pepper
Put the yogurt, 6 tablespoons of the olive oil, garlic & 2/3 cup into a food processor. Blitz to a uniform pale green sauce and transfer to a large mixing bowl.
Cook the pasta in plenty of salted boiling water until al dente. As the pasta cooks, hear the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red. Also, heat the remaining peas in some boiling water, then drain.
Drain the cooked pasta into a colander, shake well to get rid of the water, and add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to split. Add the warm peas, bail, feta, 1 teaspoon salt and 1/2 teaspoon white pepper. Toss gently, transfer to individual bowls and spoon over the pine nuts and their oil.
By my calculations: Per serving – Calories: 755, Fat: 42.6g, Sat. Fat: 9.2g, Carb: 70.2g, Fiber: 11.3g, Protein: 29g