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.
2 cups Greek yogurt
4 garlic cloves, peeled and crushed2/3 cup olive oil, divided
16 oz. frozen peas
1 lb. conchiglie pasta
1/2 cup pine nuts*
1(ish) tsp red pepper flakes
1 cup basil leaves, ribbon cut
4 oz. feta, broken into chunks
Salt and freshly ground pepper
*I didn't have pine nuts, I chose to use chopped walnuts instead.
Put the yogurt, garlic, 6 Tbsp of the olive oil and 2/3 cup of the peas in a food processor. Blitz to a uniform, pale-green sauce and pour into a large bowl.
Cook the pasta in plenty of salted water until al dente. While it's cooking, heat the remaining oil (4 Tbsp) in a small frying pan over medium heat. Add the nuts and chile, and fry for four minutes, until the nuts are golden and the oil deep red.
Drain the cooked pasta into a colander, over the frozen peas, shake well to get rid of the excess cooking water, then gradually add the hot pasta & peas to the yogurt sauce (adding it all at once may cause the yogurt to split). Add the basil, feta, salt and plenty of pepper, and toss gently. Transfer to serving bowls, spoon over the nuts and the chile-infused oil, and serve.