Conchiglie with yoghurt, peas & chilli

Eat the full amount immediately. It is something you have to eat fresh. The leftover is just...neeeh.

INGREDIENTS (serves 3)

250g Greek yoghurt 

80 ml olive oil 

2 garlic cloves, crushed 

250g fresh peas (or frozen, defrosted)

250g conchiglie pasta 

40g pine nuts 

1 tsp chilli flakes (or less, depending on how spicy the variety you use is) 

30g basil leaves, roughly torn 

120g feta, broken into chunks 

salt and freshly crushed pepper

METHOD

1. Heat up the peas in some boiling water, then drain and let it cool to room temperature.

2. Put the yoghurt, 40ml of olive oil, garlic and 50g of the peas in a food processor. Blitz to a pale-green sauce and transfer to a large mixing bowl. 

3. Cook the pasta in plenty of salted boiling water until al dente. 

4. As the pasta cooks, heat up the remaining olive oil in a small frying pan on a medium heat. Add the pine nuts and chilli flakes and fry for 4 minutes until the nuts are golden. 

5. Drain the cooked pasta into a colander, shake well to get rid of the water and add the pasta gradually to the yoghurt sauce; adding it all at once may cause the yoghurt to split. 

6. Add the peas, basil, feta, 1 teaspoon of salt and ½ a teaspoon of freshly crushed pepper. Toss gently, transfer to serving bowls and spoon over the pine nuts and their oil.