Name: Pea and Basil Spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

Preparation

- 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

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Ingredients

Preparation

Personal Note