Broccoli and Orecchiette with Yoghurt and Peas

This is a recipe from a food writer I return to often. It comes originally from Hetty Lui McKinnon, whose book Community has quietly shaped the we serve vegetables at home. Her food is generous and unfussy, built on good produce and thoughtful combinations, and this pasta is a perfect example—simple to make, comforting to eat, and surprisingly bright.The yoghurt dressing is the key: creamy, gently garlicky, and lifted with peas and olive oil. Tossed with warm pasta, tender broccoli and basil, it becomes a dish that works equally well as a light meal or as part of a shared table.

Course Lunch, Main Course, Salad

Cuisine International

Keyword gluten free, vegetarian

Prep Time 20

Servings 6 people

Author Hetty Lui McKinnon

Ingredients

500 g Greek yoghurt
2 garlic cloves crushed
4-5 tbsp olive oil extra virgin
400 g frozen peas defrosted
Sea salt and black pepper
500 g orecchiette pasta Use gluten free pasta for a GF version.
2 heads broccoli cut into florets
½ cup basil leaves roughly torn
1 tbsp pine nuts toasted
½ tsp dried chilli flakes optional

Instructions

Begin with the yoghurt dressing. In a food processor, combine the yoghurt, garlic, 3 tablespoons of the olive oil, half a cup of the peas, and a couple of generous pinches of salt and black pepper. Blitz until smooth and pale green. The dressing should be loose, about the consistency of pouring cream—add a little more olive oil if needed. Set aside.
500 g Greek yoghurt, 2 garlic cloves, 4-5 tbsp olive oil, 400 g frozen peas, Sea salt and black pepper
Cook the orecchiette in plenty of well-salted water until al dente. Drain and briefly refresh under cold running water to stop the cooking.
500 g orecchiette pasta
Bring a large pot of salted water back to the boil and cook the broccoli for about 3 minutes, until just tender. Add the remaining peas for the final 30 seconds, just to warm them through. Drain and refresh.
2 heads broccoli, 400 g frozen peas
To assemble, add the pasta to the yoghurt dressing a little at a time, stirring gently. Adding it gradually helps prevent the yoghurt from splitting. Fold through the broccoli, peas and basil, tasting and adjusting the seasoning if needed.
½ cup basil leaves
Transfer to a serving bowl and scatter over the toasted pine nuts and chilli flakes, if using. Serve while still slightly warm, or at room temperature.
1 tbsp pine nuts, ½ tsp dried chilli flakes