2 T. olive oil
½ C. English peas
¼ C. plain Greek yogurt
½ C. Heyday Creamery Feta cheese
¼ C. pine nuts
2 C. baby arugula
1 T. chopped garlic
¼ C. white wine
2 C dry pasta (penne, ziti or rigatoni)
Pinch of chili flakes
To prepare this pasta some pre prep is required.
If using raw English peas they will need to be blanched and chilled in an ice bath and reserved for later use. If using frozen peas they should be slightly thawed.
To start bring a large pot of salted water to a boil and cook the pasta al dente. Once cooked drain the pasta and run a bit of warm water over the noodles this will help to prevent them from sticking. Transfer the noodles back to the pot and reserve until the sauce has been made.
To make the sauce it is best to use a tall-sided sauté pan. Start with the olive oil on medium heat and add the chopped garlic and pinenuts. Stir gradually until they begin to get golden brown. Next add the white wine and yogurt this will begin to reduce and become the base for the sauce. Once the sauce has gotten slightly thicker add the feta. Next add the peas (be careful not to heat them very long or the peas will turn brown). If the sauce gets too thick adding a little water or vegetable stock can thin it.
In the pasta pot or a large bowl combine the pasta and arugula then toss with the sauce. Enjoy with some crunchy bread and a nice glass of a local crisp white wine!