Serves 1
Directions
- 1Boil the pasta until al dente.
- 2While the pasta is boiling, mix the garlic, salt, and yogurt.
- 3Add the pasta to the yogurt mixture using a slotted spoon and allow some of the pasta water to loosen the yogurt.
- 4Taste for salt; you can add more yogurt or water depending on the desired thickness and consistency.
- 5Plate up the pasta.
- 6Heat the ghee in a skillet and add the pine nuts.
- 7Cook the pine nuts until golden.
- 8Garnish the pasta with the cooked pine nuts and a sprinkle of Aleppo pepper.
Ingredients
- 2 cups Greek yogurt
- 500 g bag shell pasta
- salt
- 3 cloves garlic, minced
- 3 TBS ghee
- 1 handful pine nuts
- Aleppo Pepper
Equipment
skilletbowlspoonfork
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