- 1 pound pasta tubes
- Kosher salt
- Freshly ground black pepper
- 10 ounces frozen baby peas, thawed
- 3 cups whole milk yogurt
- 1 cup finely grated parmesan cheese
- 1 garlic clove, mashed to a paste with a pinch of salt
How to make this recipe
In a large pot of boiling salted water, cook the pasta until al dente, 2 minutes before the pasta is done, stir in the peas and cook 2 minutes, then drain.
Whisk together the yogurt, cheese, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss the pasta and peas with the yogurt sauce and season with salt and pepper to taste. Serve.