This is a homestyle dish combining a little pasta and the dairy always on hand, yogurt! Not the kind of dish likely to figure on the menu of a Lebanese restaurant in Sydney or Washington or Paris, but ours nevertheless and highly ingrained in our culinary habits.
To liven up the yogurt sauce a bit of garlic and (or) cilantro or parsley pesto is added. Garnish is usually fried pine nuts.
Speedy, taking less than 15 minutes to prepare, delicious, healthy, what more can one ask for?
- 8 ounces of spaghetti (can substitute any other pasta)
- 4 cloves of garlic (more or less depending on taste-I tend to add more), mashed in a mortar with salt
- 1/2 bunch of cilantro, stems discarded and leaves chopped fine (can substitute parsley)
- olive oil, as needed
- 1/4 cup of pine nuts fried in a pat of butter or oil
- 12 to 16 ounces of yogurt (depending on whether you like yours on the dry side or smothered in sauce)
- To speed things up, mash the garlic with salt, heat some olive oil in a small skillet and fry the garlic and cilantro for thirty seconds, until the fragrance is noticeable. Set aside.
- Boil the spaghetti till done. Add a bit of olive oil to it to keep it shiny and smooth.
- Mix the cilantro pesto with the yogurt and add to the spaghetti. Sprinkle with pine nuts. Serve.
I am submitting an entry to the Presto Pasta nights #155.
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