Adapted from Ottolenghi's cookbook JerusalemServes 6-7
Ingredients 2 1/2 cups Greek yogurt 6 tbs olive oil, divided 4 cloves garlic 1/2 kilo shelled peas 1 tsp salt 1/2 tsp white pepper 1/2 kilo pasta (shells or orecchiette hold the sauce well) Scant 1/2 cup pine nuts 2 tsp chilli flakes (use less if you are sensitive to heat) 1/8 tsp smoked paprika 1/2 cup thinly sliced basil leaves 8 oz. feta cheese, crumbled
Method 1. Combine yogurt, 2 tbs olive oil, garlic, 2/3 cup peas, salt, and white pepper in the bowl of a food processor. Process to a smooth light green sauce. 2. Bring a pot of well-salted water to a boil. Cook pasta until al dente, then drain, reserving about 1 cup of cooking water. 3. While pasts cooks, heat remaining 4 tbs olive oil in a small pan over medium heat. Add the pine nuts, chilli flakes, and paprika and cook until pine nuts are golden brown. 4. Toss pasta with sauce, remaining peas, feta cheese, and basil. Divide into serving bowls and spoon the pine nuts and chilli oil over the top of each serving. Serve immediately.