Yogurt and Peas Mac and Cheese

This creamy "Mac n Cheese" gets extra tang from the yogurt.

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  • Servings: 6 to 8 

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  • 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

  1. 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.

  2. 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.

Contributed By Photo © Ian Knauer Published May 2014

1043734 recipes/yogurt-and-peas-mac-and-cheese 2015-11-20T21:28:30+00:00 Ian Knauer pasta-and-noodles|weeknight-dinner|side-dishes|6||8|web-exclusive|healthy|fast|vegetarian|gluten-free may-2014 recipes,yogurt-and-peas-mac-and-cheese 1043734

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