Name: Pasta with Yogurt and Parsley Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tbsp extra virgin olive oil ((15ml)); 1 tbsp unsalted butter ((16.25g)); ⅔ cup breadcrumbs ((40g)); ⅛ tsp salt; black pepper (to taste); ¼ cup parsley ((5g) roughly chopped); ½ tsp chile flakes; 3 tbsp unsalted butter ((48.75g)); ½ cup pine nuts ((60g)); ½ tsp smoked paprika; 1¾ cups Greek yogurt ((400g)); 3 garlic cloves (crushed); 1 tsp ground cumin; 2 egg yolks; ¼ cup extra virgin olive oil ((60ml)); 1 lb orecchiette or penne pasta ((450g)); ½ cup parsley ((10g) roughly chopped); ¼ cup basil leaves ((5g) roughly torn)

Crispy toppings on pasta? Sign us up. Sami Tamimi and Tara Wigley can do no wrong and this unique dish from Falastin: A Cookbook proved once again that pasta can be versatile and work with all types of pairing ingredients.

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Ingredients and Recipe

Pasta with Yogurt and Parsley Breadcrumbs

Recipe Credit

Cookbook – Falastin: A Cookbook (p. 184)

Author – Sami Tamimi and Tara Wigley

Note: This recipe has been updated + slightly altered for website editorial purposes.

Servings 4 people

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Equipment

Chefs Knife
Measuring Spoons
Measuring Cups
Mise en Place Bowls
Mixing Bowls
Saute Pan
Rubber spatula
Dutch Oven or Large Pot
Colander
Serving Spoon

Ingredients

For the Breadcrumbs

1 tbsp extra virgin olive oil (15ml)
1 tbsp unsalted butter (16.25g)
⅔ cup breadcrumbs (40g)
⅛ tsp salt
black pepper to taste
¼ cup parsley (5g) roughly chopped
½ tsp chile flakes

For the Pine Nuts

3 tbsp unsalted butter (48.75g)
½ cup pine nuts (60g)
½ tsp smoked paprika

For the Yogurt Mixture

1¾ cups Greek yogurt (400g)
3 garlic cloves crushed
1 tsp ground cumin
2 egg yolks
¼ cup extra virgin olive oil (60ml)

For the Pasta

1 lb orecchiette or penne pasta (450g)
½ cup parsley (10g) roughly chopped
¼ cup basil leaves (5g) roughly torn

Instructions

Prepare your mise en place and measure out all ingredients before starting this recipe.
Line a small plate with paper towels.
Put 1 tbsp of olive oil into a sauté pan along with 1 tbsp of butter. Place over medium heat and, once bubbling, add the breadcrumbs, ⅛ tsp of salt and a few grinds of black pepper. Cook for about 5 minutes, stirring often or until lightly golden. Add ¼ cup / 5g of the parsley and chile flakes and continue to cook for another 5 minutes, or until deeply crisp and golden. Transfer to prepared small plate with paper towels and set aside.
Wipe the pan clean and add 3 tbsp of butter. Place over medium heat and, once bubbling, add the pine nuts. Cook for 3 minutes, stirring often, then add the paprika. Cook for another 3 minutes, continuing to stir, until the pine nuts are deeply golden. Pour the mixture into a bowl and set aside.
Put the yogurt into a large mixing bowl (large enough to hold the pasta once it's cooked) with the garlic, cumin, egg yolks and remaining ¼ cup of olive oil. Mix with a large spoon until smooth and set aside.
Bring a large pot of salted water to a boil and add the pasta. Cook for about 10 minutes (or according to package instructions), until al dente. Reserve ¼ cup / 60ml of the pasta water, then drain the pasta.
Add the hot pasta to the yogurt mixture, along with the reserved pasta water and ½ cup / 10g of parsley. Stir well to combine, then divide among four bowls.
Spoon generous portions of the pine nut butter and take a small handful of breadcrumbs for each dish, and then top with basil. Serve at once.

Notes

The pine nut butter, breadcrumbs and basil really put this dish over the top and help compliment the two tastes of the pasta and yogurt mixture. Don’t skimp on the toppings!

Author: Sami Tamimi & Tara Wigley

Course: Dinner

Cuisine: Israeli, Middle Eastern, Palestinian

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