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Spaghetti with Cilantro Yogurt
For this creamy pasta that’s rich yet not cloying, we took our lead from the Middle Eastern technique of using yogurt as the base for a no-cook pasta sauce. We add a generous amount of cilantro for freshness and color, toasted nuts for depth of flavor and softened butter for richness. Toasting a portion of the pasta adds another layer of earthy, wheaty flavor. We especially liked the subtle heat and cumin notes of Aleppo pepper in this dish, but if it isn't available, substitute 1½ teaspoons sweet paprika plus ⅛ teaspoon cayenne pepper or red pepper flakes in the yogurt mixture, then sprinkle the finished dish with ½ teaspoon sweet paprika just before serving.
cups lightly packed cilantro
cup pine nuts or slivered almonds, toasted and cooled
01In a food processor, roughly chop the cilantro, about 30 seconds, scraping the bowl as needed. Add the nuts, butter and 2 tablespoons of oil, then process until smooth. Scrape down the bowl, then add the yogurt, 2 teaspoons Aleppo pepper and 1½ teaspoons salt, then process until well combined, about 30 seconds; set aside.
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