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.