- Cook the pasta according to package directions. Drain, toss with olive oil to prevent sticking, and set aside.
- Rinse the yellow split peas. Bring 2 cups of broth and 1 cup of water to a boil in a large pot. Add the yellow split peas and cook for 50-60 minutes or until very tender. Drain excess liquid through a fine sieve. Set aside.
- Melt the butter in a small skillet over medium high heat; add the onions and sauté for 5-8 minutes or until the onions are very soft and fragrant. Transfer the butter and onions to a blender with the yellow split peas, ½ cup broth, and ½ cup yogurt. Puree until smooth.
- Transfer the sauce back to a pot on the stove over medium low heat. Add the cheese and stir until melted. Add the pasta and stir until combined; season with salt and pepper and serve with a sprig of fresh thyme.
Banner Image:
Pulse-Yellow-SplitPea-Pasta.jpg
Ingredients:
1 pound dry pasta, such as rotini (preferably whole grain)
1 tablespoon olive oil
2 ½ cups chicken or vegetable broth, divided
1 cup uncooked yellow split peas
½ cup roughly chopped onions
3 tablespoons butter
½ cup Greek yogurt
¾ cup shredded cheese of your choice
Salt to taste
Fresh thyme sprigs, for garnish
Active time:
1 hour 20 minutes
Nutrition:
Calories: 406, Total Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 21 mg, Sodium: 213 mg, Carbohydrates: 61 g, Fiber: 9 g, Protein: 18 g
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
Blended yellow split peas and yogurt provide a comforting, creamy texture to this pasta dish. Try using whole grain pasta or pulse pasta, pasta made with lentils, peas, beans or chickpeas. Pulse pasta is quick cooking, and high in protein and fiber.
