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2 ½ cups (500 g) whole-milk Greek yogurt
2/3 cup (150 ml) olive oil
2 medium cloves garlic, crushed or pressed
1 pound (500 g) fresh or thawed frozen peas
Kosher salt
1 pound (500 g) pasta shapes of your liking
Scant ½ cup (60 g) pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups (40 g) basil leaves, coarsely torn
8 ounces (240 g) feta cheese, coarsely crumbled
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1st Keep
 tobygraham
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