Yoghurt, Mint and Pea Orchiette

Hopefully everyone had a Happy Easter and today's recipe is a very simple pasta salad. It's not really a salad but I wouldn't call it a proper pasta dish either. It's my Yoghurt, Mint and Pea Orchiette. It's not Korean however it's dead simple, delicious and it's perfect for when you really don't feel like cooking. This recipe involves hardly any cooking at all and it's more of an assembly job.


뚱대표 요구르트, 완두콩, 민트 오르키엣  ttoongdae's yoghurt, mint and pea orchiette

Serves 2

Ingredients
200 g of Orchiette (Any pasta will do however orchiette is best. I don't recommend this with long noodles though [spaghetti, linguine, fettucine etc])
4 tablespoons of Greek Yoghurt
2 cloves of Garlic
4 teaspoons of Salt
2 teaspoons of Pepper
A dash of Extra Virgin Olive Oil
100 grams of frozen peas

Method
1. Cook the orchiette (or pasta of your choice) according to the instructions on the packet (it usually takes around 10~12 minutes)
2. Blanch the frozen peas in boiling hot water for 2 minutes then drain and rinse with cold water
3. Mix all the ingredients together including the peas
4. Drain the pasta (and if you want to have a pasta salad rinse the pasta in cold water) then stir it through the yoghurt mixture
5. Enjoy!