Pasta with Yogurt, Peas and Chili
1 1/4 c Greek yogurt
5 TBSP olive oil, divided
2 cloves garlic
1/2 lb large shell pasta
1/2 lb peas
2 tsp Aleppo
1/4 c pine nuts
3/4 c basil leaves, torn
4 oz feta crumbled
Salt and pepper
Combine yogurt, 3 TBSP olive oil, garlic, and 1/2 the peas in a blender and purée till smooth.
Cook pasta according to package.
In a small pan, heat 2 TBSP olive oil, add pepper and pin nuts. Cook over medium heat for 2 – 3 minutes until pine nuts are toasted.
Drain pasta and toss with peas, feta, basil, pine nut mixture and yogurt sauce.