Green Pea Pasta Sauce with Pecans, Basil and Greek Yogurt

Servings

Serving size

about 1 cup

Green Pea Pasta Sauce with Pecans, Basil and Greek Yogurt

Ingredients

16 ounce Whole Wheat Shells (or gluten-free pasta)

2 clove Garlic, raw (leave whole)

1 cup Frozen peas (thawed)

1/2 tsp. Olive oil

2 1/2 cup Nonfat Greek Yogurt

2/3 cup Frozen peas (thawed)

3 Tbsp. Olive oil

1/2 tsp. Salt

1/4 tsp., ground Black pepper

1 Tbsp. Olive oil

1/3 cup, chopped Pecans

2 tsp. Red Pepper Flakes

1/16 tsp. Smoked paprika (just a pinch)

3 ounce Feta cheese (crumbled)

2 cup Fresh basil (chiffonade)

Instructions

Gather all ingredients and equipment.

Bring a pot of water to a boil. Add pasta and garlic. Cook pasta according to package or until al dente - about 12 minutes. Add 1 cup peas. Drain pasta. Remove garlic and set aside. Toss pasta with 1/2 tsp. olive oil, set aside.

In a blender, add cooked garlic, yogurt, 2/3 cup peas, 3 Tbsp of olive oil, salt, and black pepper. Puree until smooth and then transfer to large bowl. Set aside.

Heat 1 Tbsp olive oil in a skillet over medium heat. Fry pecans, red pepper flakes and smoked paprika until nuts are golden brown, about 4 minutes. Transfer to a glass or ceramic bowl and set aside.

Gradually stir the yogurt-pea sauce into the cooked and drained pasta with peas. Gently stir in basil and feta and then finish the dish by topping it with the pecans and the oil they were fried in.