Average: 5 (1 vote)
Active time
1 hour 20 minutes
8 Servings

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

  1. Cook the pasta according to package directions. Drain, toss with olive oil to prevent sticking, and set aside.
  2. 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.
  3. 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.
  4. 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.

Recipe and photo courtesy of American Pulse Association


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

Yield: 8 Servings

How'd it Taste?

Jane Mcintyre
Quite an interesting recipe. I changed thyme to lemon thyme and added some chopped spring onions at the end. A really tasty dish with 100% calcium plus pulses....what's not to like. Just so healthy.

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