Pasta with Yogurt Sauce and Peas

How to prepare pasta with yogurt sauce and peas

1. Boil the peas in plenty of already boiling salted water. Cook on low heat, covered, for 5 minutes (check after this time to ensure they are cooked but still slightly crispy, don't let them fall apart). Remove the peas with a slotted spoon and divide in half.
2. In a food processor, add the yogurt, 2 tablespoons olive oil, crushed garlic (I also mashed it beforehand with a little coarse salt to make a paste), and half of the cooked peas (cooled). Blend until you get a pale green paste. Add the parsley and basil and blend just until they are finely chopped. Transfer the yogurt sauce to a wide bowl.
3. In the water where the peas were cooked, cook the pasta according to package instructions.
4. In a tablespoon of oil, fry the pine nuts until just lightly golden. Add the chili and paprika and fry a bit more until they brown slightly (be careful, this doesn't take long, stay alert or you'll easily burn the seeds).
6. Drain the pasta. Add the pasta to the yogurt sauce (at first add just a few to temper the yogurt so it doesn't curdle). Add the remaining peas, crumbled cheese, and mix until combined. Add salt and black pepper to taste. Add the pine nuts with all their oil (save just a few for garnish). Mix.
7. Serve the warm pasta immediately, sprinkled with pine nuts.

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