Pea and Basil Spaghetti | RICARDO

Ingredients

• 1 cup (250 ml) plain 10% yogurt
• 1/2 cup (125 ml) lightly packed fresh basil
• 3/4 lb (375 g) spaghetti
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons (30 ml) olive oil
• 2 cups (500 ml) fresh or frozen peas
• 1 cup (250 ml) grated Parmigiano-Reggiano cheese
• Small fresh basil leaves, for garnish
• Salt and pepper