Pasta Primavera
Ingredients
2.5 cups of yogurt
⅔ cup of olive oil
4 cloves of garlic, crushed
1 lb of frozen or fresh peas
1 lb of asparagus
Beans
1 lb shelled pasta
½ cup of pine nuts
Mint and basil
8 oz of feta
Salt and pepper to taste
Directions
Start off by boiling your water with salt and olive oil – you always want to start with the limiting step first to able to cook faster. While the water is coming up to a boil make the sauce.
Throw in your yogurt, half the olive oil, garlic and about ⅕ of the peas. And blend until you get a silky smooth green sauce.
Chop up the asparagus into small pieces–be sure to discard the woody stem. Shell the fava beans (again you don’t need to do this fresh – you can use frozen veggies here of course). Thaw out the peas if you’re using frozen.
When the water gets to a boil, throw in the pasta and at about 5 minutes before finishing cooking, throw in the green veggies to hang out with the pasta.
As soon as you throw in the greens, turn on a small pan to medium with the rest of the oil and pine nuts. You want to toast the pine nuts (I threw in some paprika but you can add some heat with Aleppo pepper or even chili flakes
When the pasta and veggies are fully cooked, strain add everything to your green yogurt sauce. Throw in the feta and mix thoroughly. Add salt and pepper to taste.