Monday, June 15, 2015 Conchiglie with Yogurt, Peas and Chile

My sweet neglected blog has taken a back seat to my portrait photography endeavors but when I find a good dish I can't help but share. I found a wonderful recipe for Conchiglie with Yogurt, Peas and Chile in Ottolenghi's cookbook 'Jerusalem'. The sauce is greek yogurt based and maintains a nice creamy quality without feeling heavy. If you can't find a larger shell pasta (Conchiglie) there's an alternative, Lumache. Essentially, you want to make a place for the peas inside the pasta or you will be chasing them around your bowl. I think the secret to this delicious is the spicy pine nuts (or walnuts in my case), the original recipe recommended Turkish or Syrian chile flakes, I used the red pepper flakes I already had and they were wonderful. I used a little over half of what the original recipe called for (2tsp) and was pleased with the result, a little smoky and a touch of heat.

Time to get back to snapping photographs. On another note, if you're looking for a photographer for any occasion please feel free to contact me here.


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