For this dish, inspired by Greek and Turkish ways with pasta and yogurt, I combined peppers from the market, peas from my freezer and herbs from my garden.
Ingredients
- 1 large red pepper, roasted and peeled
- 2 ounces feta
- ¼ cup plain yogurt
- 1 to 2 garlic cloves (to taste), puréed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons slivered basil leaves
- 2 teaspoons fresh marjoram or oregano leaves, chopped
- Freshly ground pepper
- Salt to taste
- ¾ pound farfalle
- 1 cup frozen peas
- Nutritional Information
Nutritional analysis per serving (4 servings)
463 calories; 11 grams fat; 3 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 14 milligrams cholesterol; 180 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- Begin heating a large pot of water for the pasta. Meanwhile seed the pepper, holding it over a bowl to catch juices. Cut in small dice (about 1/4 inch) and place in a another bowl. Strain any juices into the bowl and season with salt and pepper.
- In a large bowl, mash together the feta and the yogurt and add the puréed garlic. Stir in the olive oil, pepper with its juice, basil and marjoram or oregano.
- When the water for the pasta comes to a boil, salt generously and add the farfalle. Set the timer for 5 minutes and add the peas. Boil for another 5 minutes, until the farfalle is cooked al dente. Ladle 2 to 4 tablespoons of the cooking water into the yogurt mixture. Drain the pasta and add to the bowl with the yogurt and peppers, toss together and serve. Garnish each serving with slivered basil and crumbled feta if desired.
- Advance preparation: The roasted pepper will keep for a week in the refrigerator. Cover with the olive oil. You can make the sauce through Step 2 several hours before tossing the pasta.
About 30 minutes
Dining and Cooking