Green Pea Pasta Sauce with Pecans, Basil and Greek Yogurt
Servings
4Serving size
2 ounces pasta with 1 cup sauce and garnish
Ingredients
| 1 Tbsp. Olive oil |
| 1/4 cup, chopped Pecans |
| 1/2 tsp. Smoked paprika |
| 1 tsp. Red Pepper Flakes |
| 4 quart Water |
| 8 ounce Whole Wheat Shells (or elbows or mafalda)(or gluten-free pasta) |
| 2 Cloves Garlic, raw (leave whole) |
| 1 cup Frozen peas (thawed) |
| 1 tsp. Olive oil |
| 1 cup Nonfat Greek Yogurt |
| 2/3 cup Frozen peas (thawed) |
| 1 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 2 ounce Feta cheese (crumbled) |
| 1 cup Fresh basil (chiffonade) |
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the pecans, red pepper flakes and smoked paprika to the pan.
Cook for about 4 minutes until nuts are golden brown. Transfer to a glass or ceramic bowl, including the oil, and set aside.
Place the water in a large pot over high heat.
When the water is boiling add pasta and garlic.
Cook pasta until al dente - about 12 minutes (or according to package directions).
Add 1 cup peas to the pasta water.
Remove the garlic from the pasta water and set aside.
Drain the pasta and peas and return to the pot.
Toss pasta and peas with 1 teaspoon olive oil. Set aside.
In a blender, add the cooked garlic, yogurt, 2/3 cup peas, 1 tablespoon of olive oil, salt, and black pepper.
Puree until smooth and add to the pot with the pasta.
Place the pot over medium heat and add the basil and feta.
Gently stir for about 1 minute until reheated.
Serve the pasta topped with the spiced pecans and the oil they were cooked in.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.