Conchiglie with Yogurt and Peas and Chile

• 2 1/2 cups plain Greek yogurt
• 2/3 cup olive oil, divided
• 3 cloves garlic, minced
• 1 pound fresh or thawed frozen peas, divided
• 1 pound dried conchiglie pasta
• 1/2 cup pine nuts
• 2 teaspoons chile flakes (or less, depending on how spicy you want); we use “Aleppo” chile flakes in this
• 1 2/3 cups loosely-packed fresh basil leaves, coarsely torn
• 8 ounces feta cheese, broken into chunks
• Kosher salt and freshly ground white pepper

Put the yogurt, 1/3 cup of the olive oil, the garlic, and 2/3 cup of the peas in a food processor. Process until the mixture is saucy and then transfer to a large mixing bowl.

Cook the pasta in well-salted boiling water until al dente. As the pasta cooks, heat the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes and fry for 4 minutes, until the nuts are golden and the oil is deep red. Also, dump the remaining peas in some boiling water, stir, and then immediately drain.

Drain the cooked pasta into a colander, shake well to get rid of the water, and add the pasta gradually to the yogurt sauce.  Add the warm peas, basil, feta, 1 teaspoon salt, and 1/2 teaspoon white pepper. Toss gently, transfer to individual bowls, and spoon over the pine nuts and their oil.