Broccoli and Orecchiette with Yoghurt and Peas
Serves 5·Added 5 May 2026 by Tom Melhuish
MainVegetarianSpringSummer
Ingredients
| 500 | g | Greek yoghurt |
| 2 | cloves | garlic(crushed) |
| 4-5 | tbsp | extra virgin olive oil |
| 400 | g | frozen peas(defrosted) |
| Sea salt and black pepper | ||
| 500 | g | orecchiette pasta |
| 2 | heads | broccoli(1 kg, cut into florets) |
| 1/2 | cup | basil leaves(roughly torn) |
| 1 | tbsp | pine nuts(toasted) |
| 1/2 | tsp | dried chilli flakes(optional) |
Method
1.Begin by making the yoghurt dressing. In a food processor, add the yoghurt, garlic, 3 tablespoons of olive oil, half a cup of the defrosted peas and 2 big pinches of salt and black pepper and blitz up until you get a smooth, pale-green sauce. The sauce should be the consistency of pouring cream. If required, add more olive oil.
2.Cook the pasta in plenty of salted water until al dente. Drain and refresh under cold, running water.
3.In a large pot of salted boiling water, cook the broccoli for about 3 minutes or until just tender. Just before the broccoli is ready, add the remaining peas to the water and cook for 30 seconds just to warm through. Drain and refresh.
4.To put the salad together, add the warm pasta to the yoghurt sauce a little at a time, as adding it in one lot may cause the yoghurt to split. Continue adding the pasta to the yoghurt sauce, along with the peas, broccoli and basil leaves. To serve, scatter over the pine nuts and, if using, the dried chilli flakes.
Recipe Notes
AI · may be inaccurate
Tips
Add the warm pasta to the yoghurt sauce a little at a time to prevent the yoghurt from splitting.
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