I read this post on Orangette some time last year and wasted little time before taking Molly’s advice and making this dish. I had every intention of making it again while in Providence visiting my daughter for spring break because this is just the sort of dish she’d love. Sadly, we never did get around to it but, as I head back to Dubai, I figured it was time to share. So she can make it when I’m gone.
1 1/2 cups or 400g whole-milk yogurt
1/4 cup or 60ml olive oil
2 medium cloves garlic
1 pound or 500g fresh or thawed frozen peas
1 teaspoon flakey sea salt (I use Maldon. If you use fine grain sea salt, use a 1/2 teaspoon.)
1 teaspoon smoked paprika
Scant 1/2 cup or 60g pine nuts
2 teaspoons Sichuan peppercorns or crushed red pepper
1 lb or 500g dried pasta
8 ounces or 240g feta cheese
Process the 2/3 cup or 100g of the peas and the garlic with the yogurt and half of the olive oil in a food processor or with a hand blender until smooth and creamy.
In a small saucepan, over a medium fire, sauté the pine nuts and Sichuan peppercorns in the remaining olive oil.
Meanwhile, cook your pasta is lightly salted water according to the package instructions, adding the balance of the peas to the pot when the pasta has just a minute or two left in cooking time.
While your pasta is boiling along merrily, crumble your feta with a fork.
Drain the pasta and peas in a colander. Add the hot pasta/peas a little at a time to the bowl with the yogurt pea sauce and stir well between each addition. Molly says that adding it all at once could cause the sauce to separate so definitely don’t dump it all in.
Add in the crumbled feta and stir.