Conchiglie with yoghurt, peas & chilli from Jerusalem (page 111) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • lholtzman on February 11, 2024

    I used orecchiette pasta instead of conchiglie. I think similarly sized and shaped pastas would also work.

  • bernalgirl on April 05, 2022

    A very tasty pasta that comes together quickly, a great weeknight dinner. It does make a lot, could easily feed 6-8 people. I used low-fat yogurt and added 1/2 the peas and 1/3 the basil to the sauce, along with the salt and white pepper. I also added the peas to the pasta in the last 30 seconds to avoid yet another pan. The Urfa chile-pine nut oil caps everything beautifully. The raw garlic flavor is strong, I’d consider blanching the garlic before cooking the pasta (same pot) next time.

  • Ganga108 on February 27, 2022

    This spicy pasta dish hit the table this week, one that certainly packs a chilli hit, but one that also includes yoghurt and feta, and the cooling peas to temper that punch. It is quite a glorious dish, silky and creamy with the texture of toasted pine nuts. I highly recommend it for Spring. It can be made any time of year, of course, but peas fresh from the vine lift the dish to a different level. Bookmark it now for your spring time.

  • anya_sf on April 23, 2021

    For 1 lb pasta, 400 g yogurt was plenty. I also reduced the oil by 1 Tbsp each in the yogurt sauce and pine nuts. Using urfa chile flakes, the pine nuts weren't too spicy. My feta was rather dry and mild, so the full 8 oz wasn't overwhelming, but with a stronger feta I'd use less. My family liked this quite a bit and it was certainly very quick and easy. My only complaint was a strong garlic aftertaste; next time I'll try blanching the garlic or soaking it in lemon juice to tame its bite.

  • Laurag29 on December 19, 2020

    Rich and flavorful. The hot chile oil @ the end is bomb. Gives nice smoky heat. Used small shells but the large ones would be better. Maybe a little basil blend with the yogurt for more overall flavor.

  • FJT on September 04, 2019

    I loved this; it was easy to make and very tasty. Sadly my other half didn't share my enthusiasm, so I probably won't be making it again.

  • Kduncan on February 28, 2019

    Subbed Goat Cheese for the feta, as I really don't like feta. Really need to remember to 1/2 this recipe, as it is a lot of food. Also need to always remember not to burn the pine nuts. Overall I think it takes more time to plate this dish then to make all of the components.

  • dinnermints on February 08, 2019

    This was good, even though I made it considerably less rich. I used 400g low fat Greek yogurt, 3.5 T olive oil (2 T in the yogurt sauce and the rest for the pine nuts), 12 oz pasta, 3 T pine nuts, and 4 oz feta. A totally different dish, to be sure, but still delicious.

  • sosayi on November 27, 2018

    I know that I've made this once before, but I must have failed to write it up. As others have said, this is a silly-easy weeknight pasta dish with minimal prep. My yogurt sauce was a bit too loose (albeit using non-Greek yogurt), so I think that next time I'd just omit the olive oil. I've successfully made Diane Kochilas' Pasta with Yogurt and Caramelized Onions with the same yogurt, where you don't add oil, so I wonder if that would make it thicker. I loved the spicy pine nuts (which also add some oil), and I liked how many peas it incorparated! The picky preschooler liked helping make it, but refused to eat more than two bites (instead he had buttered noodles with feta), so I'll count it a partial win.

  • michalow on July 01, 2017

    I think this is just as good without the feta. Also, I've replaced the basil with lemon zest, and like the brightness it gives the dish.

  • clcorbi on January 19, 2017

    Delicious and easy! As others have noted, this is very rich. I reduced both the yogurt and the feta, but feel I could reduce the yogurt even further next time. I used 1t of normal red pepper flakes--not the Turkish kind called for--and my pasta was quite spicy, so I would decrease those a bit next time. Also, note to self: take care not to over-fry the pine nuts.

  • pistachiopeas on May 25, 2015

    I like this dish a lot but I think it's very rich so I cut down on the cheese.

  • Rutabaga on April 09, 2014

    To reiterate what others have already said: this dish is easy, tasty, and a refreshingly different way to serve pasta. It's a great way to use frozen peas when you don't have fresh vegetables on hand, and the spiced pine nuts really take the dish to a higher level.

  • twoyolks on August 05, 2013

    The combination of the Greek yogurt and the feta made the sauce extremely tangy, almost too much so.

  • TrishaCP on June 21, 2013

    This is a quick and easy main course vegetarian dish. Definitely week-night friendly. The sauce is puréed Greek yogurt, olive oil, garlic, and frozen peas. (I forgot to thaw the peas per instructions, but it wasn't a problem.) The sauce is combined with the pasta, more cooked peas, feta, basil (I subbed parsley since basil wasn't in season when I tried it), and white pepper (omitted). Finally, the whole dish is topped with chile coated pine nuts and their cooking oil (I used slivered almonds with Marash chile flakes), which add a needed crunch and punch of heat and shouldn't be missed. Unique and amazing- will definitely make it again.

  • Delys77 on April 09, 2013

    Pg. 111 This dish is a real winner. Comes together in about 30 minutes and has a good balance of veggies (peas and basil) and protein from the yogurt and feta. Loved the pinenuts in chile oil, and the rich texture of the sauce. It is different from any other pasta dish I have made and we really liked it. Used non fat yogurt and that worked fine.

  • lilham on January 30, 2013

    This is a very easy but satisfying one dish meal. I substitute the Turkish chilli flakes with Indian chilli flakes and a pinch of smoked paprika. I will also double the chilli pinenuts next time as they are really moreish. Also I wasn't organised enough to have defrosted frozen pea for the yoghurt sauce. So I cooked the entire amount of peas required in water and used cooked peas for the sauce, to no ill effect.

  • westminstr on January 18, 2013

    Loved this. Very easy weeknight meal with frozen peas, very satisfying as a vegetarian, one-dish meal. 5/2018 update: 1/2 recipe is enough (with 10oz frozen peas). I still love this dish but kids refused to eat it.

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