Basil Mint Yogurt Pea pasta Salad (a la Ottolenghi Adaptation )
1 1/4 cups plain unsweetened, plain Cashewgurt
5 tablespoons extra-virgin olive oil, divided
2 cloves garlic, crushed
1 2/3 cups frozen peas, thawed, divided
1/2 lb. spiral pasta or one of your choice!
1/4 cup pine nuts
crushed red pepper flakes
3/4 cup fresh basil leaves, torn
½ cup cherry tomatoes
1/2 teaspoon salt
freshly ground black pepper
Put the yogurt, 3 tablespoons oil, garlic, and 2/3 cup peas in the food processor and process until smooth. Transfer the sauce to a large mixing bowl.
Boil a pot of salted water and cook the pasta until al dente (per the package instructions). As it cooks, heat remaining 2 tablespoons oil in a small skillet over medium heat and add the pine nuts and a few dashes red pepper flakes, depending on how spicy you'd like the dish to be. Cook just a few minutes until the nuts are golden.
Heat the remaining peas in boiling water, then drain.
Drain the cooked pasta and add to the yogurt sauce. (If you tend to like less sauce with your pasta, you may want to add the yogurt sauce to the pasta instead to control the amount of sauce). Add the cooked peas, basil, tomatoes, salt, and pepper, and toss to combine. Spoon pasta into serving bowls, and top each with the pine nuts and a drizzle of the spicy oil left in the pan.