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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.
4
Servings
Tip
Don't process the cilantro if it's damp. Make sure it's completely dry, otherwise the processor blade will leave it soggy and bruised. Don't use regular yogurt, which will separate when combined with the hot pasta. And don't use low-fat or nonfat Greek yogurt, as they lack the richness needed for a full-flavored dish. Plain whole-milk Greek yogurt is the best choice.
20 minutes
Ingredients
-
4
cups lightly packed cilantro
-
½
cup pine nuts or slivered almonds, toasted and cooled
Directions
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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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Should've been a fan, but not for us, turns out. A kind of unctuousness that didn't work for us.