Conchiglie shells with yogurt, green peas and chili

6 servings

30 minutes

Conchiglie pasta with yogurt, green peas, and chili is an exquisite dish inspired by the lightness of Mediterranean cuisine. The delicate Greek yogurt creates a silky sauce accented by the sweetness of green peas and the spiciness of garlic. Toasted pine nuts add texture, while chili flakes provide a spicy kick that harmonizes with the creaminess of feta cheese. This pasta delights not only the palate but also enchants with its freshness and aroma of basil. It’s perfect as a light summer lunch or dinner, especially paired with a glass of white wine. Thanks to the balanced combination of ingredients, the dish is easily digestible and offers a feeling of fullness without heaviness. A wonderful choice for those who appreciate gastronomic pleasure with a touch of sophistication.

Energy value per serving

• Calories: 724
• Proteins: 20.2g
• Fats: 36g
• Carbohydrates: 78.8g

Ingredients

• Greek yogurt: 500 g
• Olive oil: 150 ml
• Garlic: 4 clove
• Green peas: 500 g
• Conchiglie pasta: 500 g
• Pine nuts: 60 g
• Chili pepper flakes: 2 tsp
• Green basil leaves: 40 g
• Feta cheese: 40 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Mix yogurt, 90 ml of olive oil, crushed garlic cloves, and 100 g of peas in a food processor. If the peas are frozen, blanch them first by dipping in boiling water for 30-40 seconds and then immediately transferring to ice. Turn the mixture into a pale green sauce and transfer to a large bowl.

   Required ingredients:

   • Greek yogurt: 500 g
   • Olive oil: 150 ml
   • Garlic: 4 cloves
   • Green peas: 500 g

2. Boil the pasta al dente in a large amount of salted water. While the pasta is cooking, heat the remaining olive oil in a small pan over medium heat.

   Required ingredients:

   • Conchiglie pasta: 500 g

3. Add pine nuts and chili flakes and fry for 4 minutes until the nuts are golden brown and the oil turns dark red.

   Required ingredients:

   • Pine nuts: 60 g
   • Chili pepper flakes: 2 teaspoons

4. Also heat the remaining peas in boiling water, then drain them in a colander.

   Required ingredients:

   • Green peas: 500 g

5. Drain the pasta in a colander, shaking it well to get rid of the water. Gradually add the pasta to the yogurt sauce. If you add all the pasta at once, the yogurt may separate. Add warm peas, roughly torn basil leaves, feta, salt, and pepper. Gently mix, transfer to bowls, and drizzle with pine nut oil.

   Required ingredients:

   • Green peas: 500 g
   • Green basil leaves: 40 g
   • Feta cheese: 40 g
   • Salt:  to taste
   • Ground black pepper:  to taste