Fresh tagliatelle in yoghurt with spring onion and chilli from The Guardian Cook supplement, October 1, 2016: Easy Ottolenghi by Yotam Ottolenghi

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Notes about this recipe

  • elifinn on August 14, 2023

    I am a big fan of Ottolenghi's pasta with yogurt and peas from Jerusalem, so I was curious about this one given I had some goat milk yogurt to use up. I used thin leeks instead of spring onions, and used goat yogurt only (but I'm sure this would work equally well with Greek yogurt if that's what you have around). Toasted the walnuts in a little oil with chili flakes in a pan. Sprinkled the pasta with parmesan instead of pecorino. A nice quick weeknight dish, even with my substitutions :)

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