Pasta with Labneh and Peas Recipe

SERVINGS: 4 | RECIPE BY: MAUREEN ABOOD

Take care to keep temperatures low under the labneh sauce, as yogurt wants to curdle when it's overheated. Feel free to use lower-fat labneh, knowing the sauce won't have quite the same luxurious texture or flavor. Serve this pasta right away once the sauce and pasta are mixed.

INGREDIENTS

1 pound fettuccine
1 cup fresh peas
2 tablespoons extra virgin olive oil
2 cloves garlic or 1 tablespoon toum
3/4 cup chicken or vegetable stock
1 1/2 cups whole milk labneh
1 cup freshly grated parmesan cheese
Kosher salt and freshly ground black pepper, to taste
10 fresh mint leaves, finely chopped or cut in chiffonade

INSTRUCTIONS

1. In a large pot, bring several quarts of salted water to boil. Add the pasta and cook accordingly, until the pasta is al dente, about 10 minutes.

2. While the pasta cooks, briefly poach the peas in another smaller pot of hot water, about 2 minutes. Drain immediately and rinse with cool water to stop the peas from cooking further.

3. In a small frying pan or saucepan, heat the olive oil over medium-low heat. Add the garlic and sauté just until fragrant, about 30 seconds. Add the stock and bring just to a simmer, then remove from the heat.

4. Let the stock mixture cool for about 5 minutes. Over low heat, whisk in the labneh and parmesan, taste and season with salt and pepper. Continue whisking until the sauce is heated through, about 3 minutes, taking care not to heat beyond low. Remove from the heat.

5. Drain the pasta and return to the pan. Let the pasta cool for a few minutes so it's not hot-hot when the sauce is added, then stir in the labneh sauce. Stir in the peas, or plate the pasta and top each serving with peas and some chopped mint. Serve immediately.