The Creamy Tangy Slightly Unusual Pasta Dinner That I Absolutely Love
Ingredients
- 2 1/2 cups plain Greek yogurt
- 2/3 cup olive oil, divided
- 4 cloves garlic, crushed
- 1 pound fresh or thawed frozen peas, divided
- 1 pound dried conchiglie pasta
- Scant 1/2 cup pine nuts
- 2 teaspoons Turkish or Syrian chile flakes (or less, depending on how spicy they are)
- 1 2/3 cups fresh basil leaves, coarsely torn
- 8 ounces feta cheese, broken into chunks
- Kosher salt and freshly ground white pepper
Instructions
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