Healthy Pasta with Greek Yogurt & Greens: Cooking with Domestic Daddy

This healthy pasta recipe with Greek yogurt and greens is adapted from “Conchiglie with yogurt, peas and chile” from Jerusalem, a Cookbook by Yotam Ottolenghi and Sami Tammimi. It serves 6.

INGREDIENTS:
2 cups (or 500g) Greek yogurt (2% is great, but nonfat works too)
2/3 cup olive oil
2 small (or 1 large) cloves garlic, crushed
1 lb (or 500g) frozen peas
1 lb (or 500g) conchiglie (large shell) pasta, or another shape that will hold a thick sauce
Scant 1/2 cup pine nuts
About 2 teaspoons red chile flakes (depending on your taste)
1/2 teaspoon smoked paprika
About 2 cups fresh basil leaves, coarsely torn if they’re large
8 oz (240g) feta cheese, broken into chunks
Salt and freshly ground pepper

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