Ode to Ottolenghi – Singh from the Hearth
Ode to Ottolenghi
Ingredients
- 2 cups whole fat yogurt
- ⅔ cup olive oil
- 7 oz peas, frozen or fresh
- ¼ cup pignola nuts
- 16 oz campanelle pasta (or pasta of your liking)
- aleppo pepper, to taste
- 1 ½ cups basil leaves
- 8 oz feta cheese, cubed
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