Pasta with Yogurt Sauce

Recipe View 10 mins Cook the pasta in a large pot of boiling salted water until al dente (approximately 8-10 minutes).

Recipe View 5 mins While the pasta cooks, prepare the garlic paste: Using a mortar and pestle, mash the minced garlic and salt together until a smooth paste forms (approximately 5 minutes).

Recipe View 4 mins Gently warm the yogurt in a saucepan over low heat, being careful not to boil it (approximately 3-5 minutes).

Recipe View 2 mins Remove a small amount (about 1/4 cup) of the warmed yogurt from the pan and whisk it thoroughly with the garlic paste until smooth. Stir this mixture back into the remaining yogurt in the saucepan to temper it (approximately 2 minutes).

Recipe View 2 mins Drain the cooked pasta and rinse it under cold water to stop the cooking process. Place the pasta in a casserole dish or deep serving bowl and toss with 1 tablespoon of butter (approximately 2 minutes).

Recipe View 3 mins Pour half of the garlic-yogurt sauce over the pasta and toss gently to coat. Spread the remaining sauce evenly over the top of the pasta. Garnish generously with chopped fresh parsley (approximately 3 minutes).

Recipe View 4 mins For an extra touch of elegance, melt 2 tablespoons of butter in a small pan over medium heat. Add the pine nuts and cook, stirring frequently, until they are golden brown and fragrant (approximately 3-5 minutes).

Recipe View 1 mins Pour the browned pine nuts and melted butter over the parsley-garnished pasta. Serve immediately or chill for later (approximately 1 minute).