Pea & Broccoli Pasta
This subtlety of the pea infused yoghurt sauce makes this a delicious pasta kids love. It gets a big thumbs up for the lunchbox too!
500 gr gGreek yoghurt
2 garlic cloves
4 tbsp olive oil
400 gr frozen peas defrosted
500 gr pasta (shells or orecchiette work well but any is fine)
2 heads of broccoli cut into florets
1/2 cup basil leaves
1 tbsp pine nuts (lightly toasted)
Salt and pepper to taste
Combine yoghurt, garlic, half of the peas and 3 tbsp of olive oil, salt and pepper in a food processor until smooth and thick (the consistency of pouring cream). Add more olive oil if necessary.
Cook pasta, drain and refresh
Cook broccoli in a large pot of lightly salted boiling water for 3 mins. In the last 30 seconds, add the remaining peas to the water. Drain.
Gradually add the warm pasta to the yoghurt (adding all at once may cause the yoghurt to split).
Add the peas, broccoli and basil.
Serve topped with pine nuts