Creamy Dill Yogurt Pasta
Equipment
- Large Bowl
Ingredients
- 1 lb Organic Gemelli Pasta
- 1 cup Yogurt I used a vegan Yogurt from Forager
- 1/4 cup olive oil
- 2-3 tbsp fresh dill, very finely chopped I added 3 tbsps. You can start with 2 tbsps and then add to your liking.
- 1/4 cup lemon juice, fresh
- 1/2 tbsp lemon zest
- 1 medium shallot, finely chopped
- 2 garlic cloves, grated
- 1 cup parmesan, freshly grated
- 1/4 cup pasta water
- salt to taste
- black pepper to taste
- 6 ounces Organic Snap Peas, boiled for 3-4 minutes and thinly sliced. Do Not Overcook Snap Peas. You want to cook the snap peas for just a couple of minutes, because we want them to remain bright green, retain some of their 'crunch', and slight sweetness.
Extra Options
- crumbled feta cheese
- fresh mint, thinly sliced
- buttery herb crispy bread crumbs topping
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until tender.
- While the pasta cooks, make the sauce. In a large bowl, add the yogurt, dill, grated garlic, finely chopped shallot, olive oil, lemon juice, lemon zest, salt, black pepper, and pasta water. Mix everything really well.
- Add the cooked pasta ( you want the pasta to come right out of the boiling water). The hot pasta will help emulsify everything. Add the parmesan, cooked sliced snap peas and mix really well.
- Taste and add additional seasoning to your liking.
- This pasta can be immediately or stored in an airtight container and enjoyed cold too. Serve the pasta with grilled salmon, chicken or any kind of protein.
Notes
Raw Sauce :If you feel that the raw shallot and garlic is too much. Another option is to lightly saute the shallots and garlic in some olive oil until either transultent or lightly golden. Then, add to to the sauce and mix. This method is a great option too and will add some depth of flavor to the sauce as well.