Summary

Ingredients

• 250 g pasta, any
• 250 g peas, frozen
• 250 g yourt, (cream yourt), Greek
• 140 g feta cheese, made from sheep`s or oat`s milk
• 25 g pine nuts
• 1 garlic clove (s), pressed or cut into small pieces
• 3 chilli pepper (s), small and dried
• 75 ml olive oil
• 2 teaspoons salt
• pepper
• 10 basil leaves

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Instructions

1. Bring the water for the pasta to a boil in the pot with 1 teaspoon of salt. In the meantime, mix 100 g of the frozen peas, the yoghurt, 1 teaspoon salt, 25 ml olive oil and the minced garlic clove in a blender, chopper or food processor until the peas are completely chopped. Cut the feta into very small pieces and place in a large bowl with the yoghurt and pea mixture.
2. Cook the pasta according to the package instructions, add the remaining 150 g peas to the water 2 minutes before the end of the cooking time.
3. In the meantime, grind the chillies in a mortar. Heat the remaining olive oil in a pan and add the chillies and pine nuts. Roast the pine nuts in it until golden brown. When the pine nuts are ready, set aside.
4. Drain the pasta and peas in a colander. DO NOT quench with cold water! Add the drained pasta and peas to the mixture in the bowl, add the pine nuts with the chillies and the oil from the pan. Mix everything well and pour onto the plates. Roughly pluck the basil leaves and pour over the pasta. Sprinkle with pepper.
5. Tips:
6. The smaller the pasta, the shorter the cooking time. So it`s better to prepare everything and wait for the pasta.
7. Pine nuts turn black very quickly, so it is better to stand and watch them before they burn.
8. If you can`t get a Greek cream yogurt, you can also use Turkish. Only the 10% fat content is important. Ordinary yogurt curdles when it comes into contact with the hot noodles.
9. Small noodles are best because they absorb a lot of sauce and mix well. Spaghetti is rather unsuitable for the dish.
10. The dish / leftovers can also be eaten cold as a pasta salad.