Lauraine Jacobs

Food Writer and Author of Delicious Books


1 January 2013


A light summer pasta dish, inspired by Jerusalem, the new book from Yotam Ottolenghi & Sami Tamimi

  • 2 handfuls pasta
  • 1 cup peas
  • 1 cup Greek yogurt
  • 1/2 cup olive oil
  • 4 tbsps pinenuts
  • pinch chilli flakes
  • 4 slices roast lamb, cut into strips
  • handful of garden fresh basil
  • 100g feta cheese

Cook the pasta and while that's simmering, cook the peas and drain well.

Place the yoghurt, and half the peas in the food processor and blitz until creamy smooth and pale green. Add half the oilve oil and mix well.Keep aside. Heat the remaining olive oil in a small frying pan, add the pinenuts and chilli flakes and cook gently for two minutes.

Drain the pasta, toss into a bowl with the yogurt and pea sauce and toss well together so the pasta is coated. Reheat the remaining peas with the lamb in the fryingpan with the pinenuts. Toss this with the pasta.

Divide amongst four bowls and finally strew the torn or chopped basil leaves and the crumbled feta over.

Season with black pepper and a little salt if necessary. Serves 4 as an entree.