Ottolenghi makes this dish with "conchiglie," or as my family would recognize them, shells. My son and I were excitedly in search of the conchiglie when we discovered "campanelle," which translates from Italian as "little bell." We were certain they were flowers, and we were certain that we should choose them. According to Ottolenghi, this dish is based on a Palestinian "shishbarak" that he describes as ravioli-like dumplings. This vegetarian version shouts out to summer, as the basil plants grow dense while tomatoes still ripen on the vines, and hot days make me grateful for nearly no-cook dinner. Aleppo peppers with a good rosé are simply smashing!
In your food processor or mini-prep, grind the garlic, then add the yogurt, 6 tablespoons of olive oil, and 2/3 cup of your peas. Set aside the yogurt-pea sauce.
Cook pasta to taste.
While the pasta cooks, fry the pignola nuts in olive oil until toasted, fragrant, and slightly browned.
When the pasta has slightly cooled, assemble your dish: slowly add spoonfuls of the yogurt-pea sauce, the remaining cooked peas, the basil leaves and feta. Top with aleppo pepper, to taste.
Ingredients
Directions
In your food processor or mini-prep, grind the garlic, then add the yogurt, 6 tablespoons of olive oil, and 2/3 cup of your peas. Set aside the yogurt-pea sauce.
Cook pasta to taste.
While the pasta cooks, fry the pignola nuts in olive oil until toasted, fragrant, and slightly browned.
When the pasta has slightly cooled, assemble your dish: slowly add spoonfuls of the yogurt-pea sauce, the remaining cooked peas, the basil leaves and feta. Top with aleppo pepper, to taste.