Finn’s green yogurt pasta
There’s lots of spinach in this recipe, not because it’s Italian per se, but rather because it gives the sauce a wonderful green colour.
SERVES 2
• • 250g orecchiette• • 75g spinach, washed• • 1 garlic clove, peeled• • 125g full-fat Greek yogurt• • 2tbsp extra virgin olive oil, plus extra to serve• • ½tsp sea salt flakes• • 30g fresh basil leaves• • 100g peas, fresh or frozen and defrosted• • ½tsp dried red chilli flakes• • Juice 1 lemon• • 100g ricotta salata, crumbled
1 Bring a pot of generously salted water to the boil. Cook the pasta until al dente, following the packet instructions. While the pasta cooks, prepare the sauce.
2 Blitz the spinach, garlic, yogurt, olive oil and sea salt flakes in a blender with…
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Red UK (Digital) - 1 Issue, November 2021