Lupini Bean Pasta with a Yogurt Pea Sauce & Chile
Ingredients
- 8 oz lupini bean pasta
- 2 1/2 cups greek yogurt
- 1/2 cup olive oil
- 1 lemon
- 1lb fresh or thawed peas
- 6 cups of spinach
- 6 garlic cloves
- 1 cup basil leaves coarsely torn
- 1 tsp of harissa chili paste
- feta cheese (optional)
- prosciutto (optional)
- salt and pepper
Process
- Put the yogurt, garlic, 1/4 cup olive oil, juice from 1/2 of the lemon, and 1 cup of peas in a food processor and blend until it’s a green sauce. If needed, add a few tablespoons of water.
- In a small pot, bring 4 cups of water to a boil. Add lupini bean pasta and cook to al dente. Drain water and set pasta aside.
- As the pasta cooks, heat the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes and toast for 3-4 minutes.
- Add spinach, salt, and pepper to the frying pan and saute until spinach is partially wilted.
- Using the small pasta pot again, heat the remaining peas in boiling water and drain.
- Mix the yogurt sauce with the cooled pasta. Then, add the warm peas, spinach, basil, feta, salt and pepper and toss gently.
- Top with pine nuts, prosciutto (optional) and finishing salt.
- Optional- add the juice from the other 1/2 of a lemon to finish. Mix well until combined. Top with crumbled feta and/or prosciutto.
Tips:
- Make this dairy-free by using coconut yogurt and leaving off the feta.
- You can also add any other protein other than prosciutto, like tofu or chicken.
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