Pasta with Yogurt and Peas

From Pam Fortier

2015 Jul/Aug

This is my riff on an Ottolenghi recipe. This version uses mint with feta cheese and we love it with a grilled lamb chop. It’s also really good with basil and burrata for a more Italian touch. I’ve also made it with 5 or 6 spears of fresh asparagus, chopped, added with the peas for the final minute, then a mixture of fresh chives, mint and basil – there are many ways to go with this. I use Liberté yogurt.


  • 1-1/4 c. plain yogurt
  • 1/3 c. olive oil
  • 1/2 lb. fresh peas
  • 1 t. Sriracha hot sauce
  • 1 garlic clove, minced
  • 1/4 c. pine nuts
  • 1/2 lb. pasta of choice
  • 1/2 – 1 c. fresh mint leaves, chopped
  • 4 oz. feta cheese, crumbled
  • salt and pepper to taste


Place yogurt, olive oil, 1/3 cup of the peas, Sriracha and garlic in a food processor. Process well, pour into a bowl and set aside. Toast the pine nuts in the oven and set aside. Bring a large pot of well-salted water to a boil and cook the pasta to the desired doneness. Drain well and keep warm. Throw in the remaining peas with the pasta for a minute to heat through.

Gradually add the pasta and peas to the yogurt mixture, stirring constantly to avoid having the hot pasta “break” the yogurt. Stir in the mint and feta, then season with salt and pepper to taste. Serves 4 as a side.