Creamy Conchiglie Pasta – Healthified!

I think we’ve established that pasta is boss. So it’s no surprise that today we made even more pasta.

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Every time we go grocery shopping, we always pass the pasta aisle and Audrey begs for the big pasta shells that are on display. They do look very enticing.  We never end up getting them because they’re made out of white flour and Audrey gets more than her fair share of refined carbs from all the candy she eats. Today we decided to buy some whole wheat conchiglie to satisfy her craving.

It was pretty hard to find conchiglie that’s whole wheat; we had to search through some pretty hippie-ish Gen Y grocery stores, which thankfully are abundant in San Francisco. If you don’t have one of those stores near you, you can substitute with another type of 100% whole wheat pasta or just use regular conchiglie. Anything in moderation, right?

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Ingredients

1 pound conchiglie or other pasta, preferably 100% whole wheat*
1 1/2 cup nonfat Greek yogurt
2 tablespoon olive oil
4 cloves garlic, crushed
1 (14-16 oz.) bag frozen green peas, thawed
1/3 cup pine nuts
2 teaspoon pepper flakes
1 pinch smoked paprika
2 cups basil leaves, roughly chopped or torn
8 ounces feta cheese
Salt and Pepper to taste

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Preparation

Heat 1 tablespoon olive oil and sauté the garlic and 1 tablespoon of basil until aromatic, add 2/3 cup of peas and give it a few stirs. Pour the cooked peas and the yogurt in a food processor or blender and blend until smooth.

Heat 1 tablespoon of oil on medium heat in a small skillet and fry the pepper flakes, paprika and pine nuts until aromatic or the nuts slightly brown. Set aside.

Cook pasta according to direction on package. As soon as the pasta is al dente, add the remaining peas to the same pot, then immediately transfer peas and pasta to colander. Drain and shake the colander to release excess water.

Mix pasta, peas and the yogurt-pea sauce. Sprinkle with pine nuts, basil leaves and feta cheese. Serve warm.

The recipe makes six servings.

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Adapted from “Jerusalem” by Yotam Ottolenghi
The Wall Street Journal Saturday/Sunday Eating and Drinking

*Pedantic foodie rant: A lot of the pasta at grocery stores that calls itself “whole wheat” is actually made with 51% whole wheat flour and 49% refined flour (cough cough Barilla cough), if that. Food packaging is, as the kids say, hella deceptive. Take Cheerios, for example. The packaging says “Made with 100% whole grain oats,” which is true. However, Cheerios themselves aren’t technically 100% whole grain because they contain small amounts of corn starch and wheat starch.

So if you’re trying to cut refined carbs out of your diet, make sure not to be fooled by deceptive packaging! My mother always buys “made with whole grain” products that are mostly just white flour. Yes, unbleached enriched flour is regular refined white flour. Moral of the story: if you’re trying to improve your diet, check the ingredient list before you buy anything! Sure, a little white flour here and there won’t kill you, but consuming unhealthy food should be a conscious decision. Unwholesome ingredients shouldn’t be snuck into your stomach by food labels that are obviously intended to fool you. Just my two cents.

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