Yogurt-Mint Pasta

The other day I stumbled upon the lovely food blog Gourmette NYC and found this fabulous recipe.  We didn't have tagliatelle on hand but the strozzapreti worked well.  This was our St. Patrick's Day dinner- the green from the freshly shelled peas and mint were a festive touch.  It's such an easy recipe and great for the spring and summer months.  I think it would taste delicious as a cold pasta salad as well, perfect for a picnic!
Recipe, from Laura of Gourmette NYC
1 cup plain low-fat yogurt
1/2 cup grated parmigiano reggiano (plus extra for garnish)
1/2 cup fresh mint, cut into ribbons
1/2 cup shelled peas
1 tbsp lemon zest (preferably from an organic lemon)
4 servings of pasta (the original recipe calls for tagliatelle)
Salt and pepper
Bring a large pot of lightly salted water and a small pot of water to a boil.
In the small pot, blanch peas until al dente, about 1-2 minutes. Drain the peas and reserve.
In the large pot, cook the pasta until al dente (follow package directions). Drain pasta and toss with yogurt, parmigiano, mint, peas, and lemon zest. Salt and pepper to taste. Garnish with parmigiano and a mint leaf. Serve immediately.

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