Tagliatelle With Peas, Feta And Spinach - cooking recipe

Ingredients

2 oz pine nuts
2 cloves garlic, peeled and roughly chopped
1 1/4 cups Greek yogurt
3 tbsp olive oil
14 oz frozen peas, thawed
14 oz tagliatelle
7 oz feta, crumbled
5.25 oz baby spinach

Preparation

Heat a frying pan and dry fry the pine nuts until golden brown. Remove from the pan. In a blender, puree the garlic, yogurt, oil and half the peas. Season to taste.
Cook the pasta in boiling salted water according to the package instructions. Add the remaining peas 3 mins before the end of cooking. Remove 3 tbsp pasta water and stir into the sauce. Drain the pasta and peas and toss with the sauce, feta and spinach. Sprinkle with the pine nuts and serve.