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Told you so

Every so often, I encounter a recipe that makes me want to forgo the usual niceties of a post - the introduction, the story, the conclusion, the delicate foreplay - because that would only slow you down, when what you should really do is grab your shoes and make a list and run to the grocery store and throw some money at the cashier and run back home and make this immediately and I mean it, goright now, DO IT.

One such recipe is Conchiglie with Yogurt, Peas, and Chile, from the stunning book Jerusalem, by Yotam Ottolenghi and Sami Tamimi. Even June is all over it.

The only problem is that I made it for a late dinner a few nights ago, when the sun was already well into setting - which is really and truly very late, here in my northern city - and it was too dark to take a picture. Today I tried to take a picture of the photograph in the cookbook, but that didn’t pan out either.

(Yeah, yeah, my child owns a pair of elastic-waist jeggings.  In my defense, they were hand-me-downs.)

In any case, you can picture it yourself. First, you zizz some Greek yogurt, olive oil, peas, and garlic in a food processor until the mixture is an even shade of pale green. Then you heat a pot of water and boil some pasta in it, and while that’s going, you warm some pine nuts and chile flakes in a skillet filmed with olive oil until the nuts are golden and the oil is red, and you also heat some more peas in a little bowl of water scooped from the pasta pot.  When the pasta is ready, you drain it and fold it together with the yogurt sauce, the now-warm peas, some torn basil leaves, and some crumbled feta.  The hot pasta heats and loosens the sauce, and the overall effect is creamy but not heavy in the least, bright where you hit a basil leaf or a pea, salty where you hit a lump of feta. You scoop it into a bowl, spoon over some pine nuts and the chile oil, which brings that kind of low, creeping heat that makes your lips tingle, and as I scraped my bowl and went back to the kitchen for seconds, I decided it was the best thing I’ve made in a long, long time. (The best savory thing, I should clarify. Nothing compares to cake. Who do you think I am?)

Yesterday afternoon, June and I went to our friend Lecia’s house for a visit and an early dinner, and while we were sitting around on the floor, talking and catching up and watching June torment the family cats, Lecia mentioned that, the previous night, she’d made what she thought might be the best pasta she’d ever had.

“It has yogurt, and peas. I think you’d like it,” she said. “Have you heard of the book Jerusalem?” (!!!)

I told you so.

Pasta with Yogurt, Peas, and Chile
Adapted slightly from Jerusalem, by Yotam Ottolenghi and Sami Tamimi

The original version of this recipe calls for conchiglie, or shell-shaped pasta, but you could use any small pasta shape you like: orecchiette, penne, farfalle, and so on.

If you have some exotic type of dried chile, like Urfa chile, Aleppo chile, or Kirmizi biber, you lucky lucky dog, this is a great place to use it. If not, you can use regular red pepper flakes. I happened to have some Aleppo chile, and though it was ground, not in flakes, and probably a few years old, it worked beautifully. Oh, and if you’re worried about the amount of heat, consider starting with a little less of the chile than what is called for - or just don’t put much chile oil on your pasta.

2 ½ cups (500 g) whole-milk Greek yogurt
2/3 cup (150 ml) olive oil
2 medium cloves garlic, crushed or pressed
1 pound (500 g) fresh or thawed frozen peas
Kosher salt
1 pound (500 g) pasta shapes of your liking
Scant ½ cup (60 g) pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups (40 g) basil leaves, coarsely torn
8 ounces (240 g) feta cheese, coarsely crumbled

In the bowl of a food processor, combine the yogurt, 6 tablespoons (90 ml) of the olive oil, the garlic, and 2/3 cup (100 g) of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl.

Bring a large pot of water to a boil, and salt it until tastes like pleasantly salty seawater. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (you could scoop out a bit of the pasta water for this); then drain.

Drain the cooked pasta into a colander, and shake it well to get rid of excess water that may have settled into the pasta’s crevices. Add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving.

Yield: about 6 servings


Anonymous Stacy Spensley said...

You're right, I'm wishing I hadn't eaten yet so that I could make this and eat it instead.

I really need that cookbook. I love Plenty, but oooooh.

8:51 PM, June 22, 2013  
Anonymous Lydia said...

The stars have aligned! I have all these ingredients! (When does that happen?).

9:22 PM, June 22, 2013  
Anonymous molly said...

That book: yes. It has fed me well. Even the hummus is head-smacking good.

This pasta: bookmarked, for months. The jeggings-sporting mascot has sold me.

9:23 PM, June 22, 2013  
Anonymous Harriet said...

I have wanted this cookbook since it first came out, and it's magic is only increasingly confirmed! This recipe looks wonderful.

10:12 PM, June 22, 2013  
OpenID thesubjectivist.net said...

Sounds like a perfect sauce...Yotam Ottolenghi's not wrong about much is he?

With yogurt and olive oil and peas, it does start off by sounding like some twist on some version of raita, but I can imagine how gorgeous it'd be with feta over pasta!

2:06 AM, June 23, 2013  
Blogger Natashia said...

I've been eyeing this recipe for ages.. I'm slowly working my way through this amazing book, but will need to make this one soon!

2:13 AM, June 23, 2013  
Blogger Sara in America said...

I love PLENTY, and I've had JERUSALEM for a few months now, but to be honest, I hadn't been inspired enough to cook much from it yet. An endorsement from you, however, has me changing my mind!

3:04 AM, June 23, 2013  
Blogger betsy said...

Yum. I love that you and Lecia wrote about the same recipe. June is so flipping adorable.

5:20 AM, June 23, 2013  
Blogger AuntieAllyn said...

Well, okay then . . . I'll add this dish to my menu for the next few days. One thing that vexes me . . . I live in a small town in southern Virginia, about an hour away from Richmond. No one in my local area sells full-fat yogurt!! So I'll be making the recipe with low-fat yogurt . . . hopefully, it will work!

5:33 AM, June 23, 2013  
Anonymous Paula @ Vintage Kitchen Notes said...

I really should get that book. Plenty would have the ability to turn me into a vegetarian, if that could be a choice, and this pasta sounds so simple...yet there´s nothing simple when it comes to flavor in Ottolenghi´s recipes. Lovely!

6:03 AM, June 23, 2013  
Anonymous ami@naivecookcooks said...

I need to get this book now!! I know I know I have been thinking but I think now is the time!!

7:07 AM, June 23, 2013  
Anonymous Jim Dixon said...

Make the pureed beets!

7:08 AM, June 23, 2013  
Blogger Kristy said...

My mom is in town today, and I think this is what we'll have to make for dinner. We may even make the orecchiette ourselves with a recipe I got from Olaiya. Thanks Molly!

7:38 AM, June 23, 2013  
Blogger S@sha said...

I have made this and it is good. His cookbooks are such that every recipe in them sounds like it will be the best dish you've ever had. Have you ever made his recipe for baked eggs with yogurt and chile? It was in Plenty. (Sounds formulaic now, but its different). Amazingly delicious.

8:05 AM, June 23, 2013  
Blogger KnitOne, PearlOnion said...

I LOVE this cookbook....I have it on my iPad and have made several things from it! Beautiful photos too.

10:06 AM, June 23, 2013  
Blogger PaganAngel said...

This sounds wonderful! I hate buying cookbooks, as my current collection is terribly neglected for the ease of accessing my electronic collection of recipes, but Jerusalem sounds so tempting...

10:39 AM, June 23, 2013  
Anonymous wanderingeducators said...

Oh, YUM. June-approved! Will definitely be making this.

11:03 AM, June 23, 2013  
Blogger Jennifer said...

What a surprise for my husband! This might just knock his socks off.

11:06 AM, June 23, 2013  
Anonymous Hannah said...

I can't wait to try this one - I have eyed it, but your description has me hungry. We have peas, too, perfect ones. Yes.

(Also, that sweet little jeggings-clad tush has me totally reconsidering the jegging idea. For my nieces, to be clear.)

11:15 AM, June 23, 2013  
Blogger Eileen said...

I think this pasta would actually win out over cake for me. :) I've had a copy of Jerusalem since the holidays, but somehow haven't ever made anything from it yet! This clearly needs to change ASAP.

11:40 AM, June 23, 2013  
Blogger Kate Ramos said...

I HAVE to get this book. Thanks for sharing the recipe in the meantime!

11:44 AM, June 23, 2013  
Blogger Margarita Larrazabal said...

How do you write like that? I LOVE your descriptive words for this dish, now I need to make it. Have you made the spinach salad with pita bread? Super delicious!

12:40 PM, June 23, 2013  
OpenID birdingbaker said...

Please try the spinach salad with dates and almonds on page 30. The only unusual ingredient is sumac and the salad is outstanding. And I will be making this pasta very soon.

1:45 PM, June 23, 2013  
Blogger Christine said...

I keep reading more and more good, delicious things about that book. This seals the deal: I'm getting it. And probably adding a few ingredients to my grocery list...

2:21 PM, June 23, 2013  
OpenID alphabetpantry said...

I have this cookbook, but must have overlooked this recipe. How could I? It sounds morishly simple. Peas, food processor, here we come! Thank you Orangette.

3:33 PM, June 23, 2013  
Blogger deborah said...

I've been eyeballing this recipe for way too long. And what an amazing book Jerusalem is - more than a cookbook, it's a history book in my eyes.

3:34 PM, June 23, 2013  
Blogger Kimberly Bright said...

This recipe is happening tonight, and I just bought the book on amazon. Winning.

3:45 PM, June 23, 2013  
Anonymous Kiran @ KiranTarun.com said...

I need this book in my life. Now!

ps: Can't get over how adorable is June :)

5:31 PM, June 23, 2013  
Blogger Suzy said...

I just returned Jerusalem to the library after borrowing it for the second time - it is such a good book. I haven't made this yet though, so thank you for sharing... I'm adding the ingredients to my grocery list now.

5:32 PM, June 23, 2013  
Blogger Suzy said...

PS Have you made the spiced biscuits yet? They are a revelation.

5:33 PM, June 23, 2013  
Blogger Meg said...

Wow, this sounds good. And I bet it would be wonderful to substitute garlic scapes (which are coming in now, hooray, after the bleak super-market-garlic season which is so tortuous for us crazed garlic gardeners!). Good thing for me the picky fruit-eating one among my kids happens to love peas. And basil! She's in!

7:15 PM, June 23, 2013  
Anonymous Laura. said...

this is good timing. i needed something to zizz up my life I MEAN DINNER. so thank you. and no judgement on the jeggings. she's a baby, whatever. kids can get away with SO much more than adults can.

8:17 PM, June 23, 2013  
Blogger Kirsten said...

I made it tonight because of this post! It was wonderful and both kids (2 and 5) devoured it without the pepper/pine nut oil on it-- that's such an easy way to let each person customize, but goes slightly beyond the jar of red pepper flakes I normally put out with pasta. ;) Thanks for your zeal!

8:25 PM, June 23, 2013  
Blogger thyme Sarah said...

I really really enjoyed your article. You are quite convincing! I made a chicken dish with clementines from that cookbook (I don't even own it) and it was fabulous. I have no doubt that your words ring true.

8:53 PM, June 23, 2013  
Anonymous madelief said...

Boom! Made it last night. It was delishhh.

12:52 AM, June 24, 2013  
Anonymous Anonymous said...

Mmm sounds lovely, and I just acquired the book too. Went to Ottolenghi sometime back - wonderful atmosphere and food. I also love his recent tour of the Mediterranean on TV - don't know if this was available in the US? Brilliant. And you know what, I think June's jeggings look super comfortable - my little boy aged 4 months would love them too. You can't go wrong with lookalike denim.

12:58 AM, June 24, 2013  
Anonymous Anonymous said...

I made the hummus from Jerusalem and took to my very picky SIL and she said it was the best hummus she'd ever eaten -- that's saying a lot coming from her. In that recipe Ottolenghi convinced me to cook dried chickpeas instead of using canned. Now whenever I cook chickpeas I go Jerusalem and his way of cooking them -- fabulous cookbook. Must try peas and pasta recipe!

2:13 AM, June 24, 2013  
Anonymous Anonymous said...

Jerusalem! First time I've ever been inspired to cook my way through a cookbook. I may have to cheat a little and skip over a few pages to make this dish now :)

2:39 AM, June 24, 2013  
Anonymous Anne said...

Call it coincidence, but I'd already planned to make this for dinner tonight — we got our first peas at the farmers' market this week in Michigan. Good to know it's as amazing as it sounds.

5:35 AM, June 24, 2013  
Anonymous Barbie said...

the barley risotto and the wild and basmati rice with chickpeas and currants are also fantastic. I'll have to try the pasta now!

5:43 AM, June 24, 2013  
Anonymous Anonymous said...

This reminds me of Marcella Hazan's Peas, Bacon, and Ricotta Conchiglie pasta recipe -- only his is a healthy meatless vegetarian version sans bacon, cream and butter!

7:47 AM, June 24, 2013  
Blogger Emily said...

You were right again, m'dear. As always.

8:54 AM, June 24, 2013  
Blogger Michelle Thiele said...

I was so enamored with your description that I made a vegan version of this dish for dinner last night, eliminating the feta and substituting the yogurt with homemade cashew cream and fresh-squeezed lemon. I can't speak to the authenticity of the dish, but my husband and I just adored it. It's probably my favorite summer pasta recipe ever.

10:28 AM, June 24, 2013  
Anonymous Anonymous said...

I made this for dinner using fresh peas and basil from my garden. The recipe was as delicious as it was easy! This will be made in my kitchen for many summers to come. Thanks for sharing, Molly!

4:30 PM, June 24, 2013  
Anonymous Anonymous said...

Along with many others...this cookbook is an inspiration. It drove me to SF looking for the real deal in a Middle Eastern market and voila! Samiramis Market on Mission St. in SF. And thanks so much for recommending a recipe. I haven't tried that one yet.
And I wear jeggings, June is in lovely company. So wonderful watching her grow.

6:13 PM, June 24, 2013  
Anonymous Anonymous said...

I made the turkey & zucchini meatballs and swiss chard fritters tonite from Jerusalem. Can't wait to try this one. Lots of prep all-around but worth it!

6:54 PM, June 24, 2013  
Anonymous kayleigh said...

I really thought I could resist this book, but I can never resist Orangette. Guess who book Jerusalem on her lunchbreak yesterday? Gorgeous.

7:38 PM, June 24, 2013  
Anonymous Lisa said...

what would be a good substitute for basil.. im a horrible Italian.. I dislike basil =\

8:56 PM, June 24, 2013  
Anonymous Carla @ Gluten Free Recipe Box said...

This is perfect for me because I usually like to have dairy with my spicy food. It tones it down. Thanks! Of course, I will be making it with gluten free pasta.

10:42 PM, June 24, 2013  
Anonymous MOMSICLE VIBE said...

Oh, how dare you?! I've been GF & DF (as per Lucy's demands) for months now and this post has kind of broken my gluten starved heart! I think I might need to make one of my rare exceptions. Seems like substitutions on this one just wouldn't do.

9:12 AM, June 25, 2013  
Anonymous Posy Quarterman said...

Nothing like a diaper bum in jeggings! And damn, I'm hungry now.

1:14 PM, June 25, 2013  
Blogger Mellybrown said...

Why the apology for the jeggings? She rocks them. Hope June has some leggings with a ruffle bum too! :)
I never get excited over pasta, but this has stayed in my head since reading the recipe yesterday. I think I'll give it a whirl.

1:41 PM, June 25, 2013  
Anonymous Rosie said...

Making this tomorrow (I promise).

Do not apologize for baby jeggings!

6:22 PM, June 25, 2013  
Blogger Alice Addison said...

Can't wait to try this - it looks seriously good. The man clearly knows what to do with pasta. Am staggered by how inventive he is. Things you'd never think to put together yourself - combinations of ingredients that sound improbable but somehow taste amazing. Have been making this recipe of his from his Guardian column for years now and can highly recommend it:



10:45 PM, June 25, 2013  
Anonymous Ellen said...

Oh! Just started reading your blog. Love it, and thanks for sharing!

11:22 PM, June 25, 2013  
Blogger Claire Casey said...

I made this last night and it is terrific, but the raw garlic stayed with us all night. When I make it next time, I'm going to try holding it until the end and cooking it with the pine nuts and hot peppers.

7:26 AM, June 26, 2013  
Blogger petal and plume said...

jerusalem is my favourite cookbook i've ever owned

7:55 AM, June 26, 2013  
Anonymous Jane said...

I did exactly what you said, Molly. On my way home, I grabbed the ingredients, and made it last night. OMG, I think it was the yummiest pasta I have ever eaten. Had the leftovers for lunch today. A complete keeper - will be making again and again - thankyou!!!

9:59 AM, June 26, 2013  
Anonymous Anonymous said...

Can't wait to try it.

And please tell me you are kidding about the tormenting animals part.

8:17 PM, June 26, 2013  
Anonymous Toast and Butter said...

Oh my WORD. We made a version of this last night. We used what we had in the house - instead of basil, we used a mixture of garden herbs (oregano, marjoram, mint), and we used walnuts instead of pine nuts. It was one of the best pasta dishes ever. But boy, do we REEK of garlic this morning, ha! Now consuming mints and standing away from colleagues ;o)Thanks for alerting me to this recipe Molly.

1:21 AM, June 27, 2013  
Anonymous Anonymous said...

This was the prompt I needed to finally break out my copy of Jerusalem. I'd made the amazing hummus, but that's it. My husband was a bit hesitant (he's not a big yogurt fan), but he really liked it. Will definitely add this to the rotation.

10:46 AM, June 27, 2013  
Blogger Anne said...

It must be fate! have peas from the farmers market I was going to have for supper tonight. All I need is the greek yoghurt as just have the nonfat at home. Can't wait...6 hours and counting down to YUM.

11:11 AM, June 27, 2013  
Blogger Elizabeth said...

OMGGGGGGGGGG, this is absolutely as good as you advertised! It tastes like summer in a dish. I am deliciously self-satisfied, both by the dish and by the fact that I sourced everything but the olive oil, salt, and pasta from my own yard or the farmer's market down the street. I subbed in hazelnuts for the pine nuts. ;) And if I had been willing to pay for the local pasta and Oregon sea salt, and sub hazelnut oil for olive oil, could have done this totally local. Just for kicks. Good times!! Thanks, Molly!

6:15 PM, June 27, 2013  
Blogger hughenwhosearmy said...

I don't know if you have time to read all of the comments but I had to share something with you~ I've always lived nearby Delancy and have been traveling so I haven't been to the bar yet, but plan on going as soon as I get home. While I was in London, in March, I rented a room in a flat for 4 days~ from a wonderful person who is a brilliant and funny cook, and professional classical pianist. He showed me this cookbook, and over some wonderful wine and pasta, I read it cover to cover, promising to buy it when I get home.
Fastforward to last week, when I read your post, and it reminded me of my new friend. So I contacted him, and forwarded your post.
He excitedly wrote me back, saying he's on tour, in Aix (France), and since I"m in France too, only an hour away, we were able to reconnect over lunch... not only that He Brought The Cookbook With Him!! So yes it is indeed one of the best cookbooks ever! ... not to mention a small world.
Thanks for great posts, especially this one that reconnected me with someone I might never have had the chance to see again.

4:23 AM, June 29, 2013  
Anonymous Nicole said...

I ate four bowls of this pasta. It is quite possibly the best pasta to ever come out of my kitchen. Thank you so much for sharing this wonderful recipe! I've never had the pleasure of tasting whole milk yogurt before, and it is simply incredible. I will make this again and again.

8:29 PM, June 30, 2013  
Blogger Chelle said...

Yep. Don't like peas and yet was convinced to try it. Made it for family dinner and to a person everyone loved loved it.

Thanks for sharing. Jerusalem is on my Christmas wish list!

11:40 AM, July 01, 2013  
Blogger Cruz said...

I made this for dinner this weekend. It was a BIG hit with everyone from my 80 yo mother to my niece's 17 yo boyfriend! Thank you for sharing. Will look for this cookbook.

12:34 AM, July 02, 2013  
Blogger Unknown said...

Love this recipe. Thanks so much for writing about it. I love the subtle heat that comes with the chilis. Now I need to order the book. And June's hair is ridiculous. Love her.

9:58 PM, July 02, 2013  
Anonymous Anonymous said...

Bought this cookbook after reading your post. Thank you so much for telling us about this remarkable book! Will cook my way through it for sure!

7:38 AM, July 03, 2013  
Blogger Melanie Rose said...

That book looks amazing, I'll run over there from your blog and check it out. I love to see recipes that incorporate the super brain foods, such as yogurt, garlic and olive oil. Great blog, wonderful recipe. Thanks, Mel

1:49 PM, July 03, 2013  
Anonymous Anonymous said...

This is what we're having for dinner tonight. I've made the sauce; it tasted great and is chilling in the fridge. But for people looking for plain Greek-style yogurt made from whole milk, hopefully you have a Trader Joe's nearby. Their whole milk Greek yogurt is substantially cheaper than their nonfat/lowfat versions, and it's almost as good as homemade. I'm looking forward to tasting this pasta tonight. Thanks, Molly!

3:56 PM, July 03, 2013  
Anonymous Anonymous said...

I DID make a half batch of this for dinner last night, using rotelli. It was excellent! I didn't have enough fresh peas for the entire dish, so I used thawed frozen peas for the puree. And I couldn't find my pine nuts in the freezer, so I substitued slivered almonds. But as much as I liked this last night, it was just as good as a chilled pasta salad for lunch. Definitely a keeper.

5:00 PM, July 04, 2013  
Blogger Lornna Olson said...

This post resulted in a spectacular birthday dinner for my father -in -law- we already had the book, I can't wait to make it again!

8:37 AM, July 05, 2013  
Blogger dear olive said...

Oh, yum! This sounds amazing. I'm just visiting here for the first time from schlormadchen (which I love, but which I most likely can't spell). I'm now your newest follower. Kellie xx

9:58 PM, July 05, 2013  
Anonymous Simone said...

You did it again. Not since the summer I read your book and became addicted to the banana bread with ginger and chocolate chips.....where I ate 3 loaves in one week...have I ever loved a recipe as much as the pasta with peas and feta. I am making it again for my family...4th time this week.
I love your insight to the world of cooking. I felt like I knew your father somehow after reading your book, and now have to find a way to france. I look forward to more posts and love the pics of baby! Thank u

4:39 PM, July 07, 2013  
Anonymous Sara said...

I've visited three friends in the last week who had this cookbook so I've spent some time perusing it and knew I wanted to make this recipe right away. I was though, I have to admit, a little taken aback by the sheer number of calories in one serving (after plugging it into my tracker). To try and lighten it up a bit, I cut back the amount of oil (I used about 4 tbsp total - 2 in the sauce and 2 in the pan), which didn't give me oil to drizzle over, but that's fine. I also did a mixture of yogurts - 1 cup of non-fat and 2 cups of 2%, and I decreased the amount of feta just a bit (mostly because the package I bought was only 6oz, which was really plenty). I used a bigger pasta - a whole wheat orecchiette-- and I probably could have gotten 7 or 8 servings out of the whole thing. Finally, I didn't have pine nuts, but used pistachios and they were fantastic. Even with those changes, this was incredibly rich and flavorful, so I don't feel like I was missing out. It's serving double duty as leftovers for lunch. So tasty and really quick and easy!

12:57 PM, July 11, 2013  
Blogger Jess said...

dinner. tonight. done. I'm so glad I procrastinated and stopped here before getting down to work!

1:45 PM, July 11, 2013  
Blogger Andrea Mary said...

This recipe is so satisfying and flavorful. I used Trader Joe's greek yogurt and orecchiete (which stuck together horribly) I've never used that pasta shape before, so likely should have been stirring more? But even with the big pasta chunks, it was amazing. I love that you specify exactly how much salt to add, the seasoning was perfect.

10:54 AM, July 19, 2013  
Blogger Jenne said...

It was so. good.
I discovered an easy way to warm up the peas--I put them in the strainer first then drained the pasta on top of them.

12:17 PM, July 19, 2013  
Anonymous Cynthia said...

Just made this, it's a hit! I'll be adding it to the rotation now. My changes were using non fat yogurt (not greek style) and almonds instead of pine nuts, and maybe half this amount of feta. Still delicious!

8:33 PM, July 22, 2013  
Anonymous SallyBR said...

Hello there... wanted to let you know I made this amazing recipe and it is indeed delicious! I blogged about it and included a link to your post... ;-)

Thanks for the inspiration!

6:58 AM, August 02, 2013  
Anonymous Karen White said...

This sounds divine! I feel another cook book purchase coming on.

1:59 PM, August 03, 2013  
Anonymous Alice said...

Molly I made this and it was every bit as good as you said it was. Eating leftovers from the fridge the next day, it occurred to me that in cold form it was the best kind of pasta salad - the antithesis of the claggy mayonnaisey mess that haunts salad bars worldwide. Thanks so much for the recommendation.

10:29 PM, August 08, 2013  
Blogger Susan Lindquist said...

So ... I've been working my way through YO's Plenty cookbook ... and thinking that getting Jerusalem might be the next bookstore splurge ... thanks for cinching the deal.

4:55 PM, August 10, 2013  
Blogger Mavis said...

You werent kidding about running. I was already infatuated with this book when I read about it in NYT recently. Now it's full on LUST. I made this recipe tonite for dinner. A few changes was substituting fresh mint for basil because I had it on hand. And I used chèvre instead of feta, and it got all melty and creamy. And for the more delicate palate i used 1/2 t. chile flakes. Amazing does not even begin to describe...

9:17 PM, August 17, 2013  
Anonymous Anonymous said...

Thanks for posting this! It really is wonderful. I added some fresh mint in addition to the basil and it tasted good!

12:00 PM, August 26, 2013  
Blogger Karen said...

one of the best things i ever put in my mouth. don't forget if using regular chile flakes like i did add a tiny amount of smoked paprika as the recipe suggests. this. is. amazing. i also love my jerusalem cookbook and this is the first of many things i hope to make from it!!

3:46 PM, December 07, 2013  
Blogger Robb said...

I don't know what has taken me so long to make this... but I whipped it together with my 8 week old moby-wrapped to me. It tastes like spring in a bowl (which is saying something in the dead of this snowy and cold Wisconsin winter). In conclusion -- you DID tell me so. Thanks, Molly! And -- have you made his green couscous? That is what we call a herb-y hug. :)

2:47 PM, February 12, 2014  
Anonymous Anonymous said...

Great with arugula too! I blended a small handful into the sauce and had some in the bowl with some pepper on it.

5:16 PM, February 24, 2014  
Blogger Sonam Kumari said...

I tried this White sauce pasta recip And it comes out delicious :)

3:39 AM, August 05, 2015  

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