peas & pasta
pea sprouts, basil, feta
garlicky yogurt sauce, smoky chile walnuts
Color, texture, aroma, flavor – it’s all here in this delightful pasta bowl. Beautiful green peas and fresh pea sprouts, summery herbaceous basil, toasty walnuts cooked with hot chile and smoky paprika, a garlicky creamy yogurt sauce, briny tangy feta. Nope, nothing’s missing.
peas & pasta recipe
Cook a chunky-shaped pasta to al dente. I used mezzi rigatoni. Chef Yotam Ottolenghi uses conchiglie. This recipe is adapted from his fabulous cookbook Jerusalem.
Cook peas (frozen or fresh) in boiling salted water. Blanch pea sprouts. Chiffonade several basil leaves.
Mix Greek yogurt with olive oil and minced garlic to make the sauce.
Heat olive oil in a pan, add red chile flakes and smoked paprika. Add walnuts and cook until the walnuts are toasty and coated with the red chile oil.
To assemble: place peas and pasta in a bowl, season with salt and white pepper. Spoon yogurt sauce over the top. Sprinkle with basil, top with crumbled feta, pea sprouts, smoky walnuts and the chile oil.
It’s one of those pasta dishes that never gets boring (if there is such a thing). I’ve made it with rotini too.
Summer Fest continues…this week featuring PEAS
Summer Fest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summertime fruits and vegetables. Be sure to check out the Pinterest Board with over 90,000 followers called Let’s Pull Up A Chair! And if that Peas & Pasta recipe got you longing for sweet-light-simple green peas, you might enjoy taking a peek at other pea-centric dishes from my friends below…
Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Domesticate Me: Clean Out Fridge Frittata
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides
I leave you with images of the super-moon from my deck, looking out to the Pacific over Angel’s Gate Lighthouse last Sunday night.
18 thoughts on “peas & pasta, garlicky yogurt sauce, smoky chile walnuts”
Such a beautiful Pasta. Like how all the textures look perfect together.
Wow! I want this pasta bowl to be my lunch today! 🙂
I wouldn’t. I couldn’t. share this if I made it.
I like the moon picture. So fantastic. And I love peas and pasta. I wish I could have the same wooden bowl. ^_^
What a beautiful salad and perfect for the hot summer we’re having.
Awesome photography & great blog! Glad to see familiar names like Lazaro Cooks & That Skinny Chick Can Bake in your blogroll. Cool! Thks for dropping by Luxury Haven!
Hop over to join my latest Giveaway Open to All Worldwide @ Win Handmade Beaded Accessories By A 84-Yr-Old Granny! Good luck & hope to see u there!
I had to comment on the picture of the super moon! i live in san pedro too and the view off my deck looks out on to the Vincent Thomas Bridge. It looked like we could touch the moon! Your pics are great and the pasta looks very good
Hi Neighbor! Thanks for commenting. We do live in a charming place 🙂
Have a wonderful 4th!
Loved this post, Lori, and I’m intriqued by the peas and pasta combo, Ottolenghi-style. I live in the mountains of Colorado so I won’t be getting fresh peas anytime soonl Frozen works for me. I’ve just pulled down “Jerusalem” from my book shelf and know this is something I will try. Thank you.
Hi Mary – We love Ottolenghi! And believe it or not, I have better luck with frozen petite peas, the fresh ones always seem too starchy, maybe I should try fresh-picked ones from the farmers market, rather than the ones at the grocery store.
Say hello to my old stomping grounds, Aspen. Love Aspen in the summer!