Conchiglie with Yogurt, Peas & Chilli

An instant family favorite, this Ottolenghi recipe from the Jerusalem cookbook is quick to make with lots of steps happening concurrently. Also, a good way to make kids eat their peas.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to directions on package until al dente.

Meanwhile, in a food processor or blender, blend yogurt, 6 tablespoons oil, garlic and ⅔ cup peas until smooth and thoroughly combined. Transfer to a large serving bowl. Set aside.

Heat remaining oil in a small skillet over medium heat. Fry pine nuts and pepper flakes until nuts are golden and oil is deep red, about 4 minutes. Set aside.

As soon as pasta is al dente, add remaining peas to the same pot, then immediately transfer peas and pasta to a colander. Drain, shaking colander to release excess water.

Gradually stir drained pea-pasta mixture into yogurt-pea sauce. (Adding all at once may cause sauce to break.) Gently stir in basil, feta, 1 teaspoon salt and ½ teaspoon pepper. Taste and adjust seasoning, if needed. To serve, sprinkle pine nuts and spiced oil over top.

From Ottolenghi via the WSJ.


30 minutes


6 servings


  • 1 pound conchiglie or other pasta shells
  • 2½ cups nonfat Greek yogurt
  • ⅔ cup extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 1 (14-16-ounce) bag frozen green peas, thawed
  • ⅓ cup pine nuts
  • 2 teaspoons Aleppo or Urfa pepper flakes, or 2 teaspoons regular red pepper flakes and large pinch of smoked paprika
  • 2 cups basil leaves, roughly chopped or torn
  • 8 ounces feta cheese, broken into ½-inch pieces
  • Salt and freshly ground black pepper