Pea and Basil Spaghetti
Pea and Basil Spaghetti
Ingredients
- 1 cup (250 ml) plain 10% yogurt
- 1/2 cup (125 ml) lightly packed fresh basil
- 3/4 lb (375 g) spaghetti
- 2 onions, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) olive oil
- 2 cups (500 ml) fresh or frozen peas
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- Small fresh basil leaves, for garnish
- Salt and pepper
Instructions
- In a food processor, combine the yogurt and basil. Keep in the refrigerator.
- In a large pot of salted boiling water, cook the pasta until al dente. Set 125 ml (1/2 cup) of cooking water aside. Drain and set aside.
- In the same pot, soften the onions and garlic in the oil. Add the peas and cook for about 2 minutes or until tender. Season with salt and pepper. Add the pasta, basil yogurt and cheese. Toss well and heat thoroughly. Add cooking water, if necessary. Adjust the seasoning.
- To serve the pasta, roll each portion around a large fork and place the pasta into plates. Garnish with peas and sprinkle with basil leaves.
Pea and Basil Spaghetti