Noodles with peas in garlic-yoghurt sauce

Name: Noodles with peas in garlic-yoghurt sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g frozen peas; 60 g Pine nuts; 2 Garlic cloves; 300 g Greek cream yoghurt; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g young leaf spinach; 200 g Feta cheese; 400 g Tagliatelle

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g frozen peas
60 g Pine nuts
2 Garlic cloves
300 g Greek cream yoghurt
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g young leaf spinach
200 g Feta cheese
400 g Tagliatelle

Directions

1
Defrost 200 g peas. Roast the pine nuts in a pan without fat until golden brown, take them out. Peel garlic, chop coarsely. Finely puree the thawed peas, garlic, yoghurt and oil with the chopping stick. Season to taste with salt and pepper. Wash the spinach and drain well. Crumble feta
2
Cook pasta in boiling salted water according to package instructions. Add 200 g peas in the last 5 minutes of cooking time. Shortly before the end of the cooking time, remove 3 tablespoons of pasta water and stir into the sauce. Drain noodles and peas. Drain. Mix immediately with sauce, feta and spinach. Sprinkle with pine nuts
3
Waiting time approx. 1 hour