La mezz’ora ai fornelli di cui non vi pentirete – Pipe con yogurt, piselli e feta

Tempo fa vedo la ricetta di una pasta con piselli, yogurt greco e feta dalla Fede, vedo che la ricetta originale è di Ottolenghi, tratta dal mio amatissimo libro Jerusalem (che non smetterò mai di consigliare, sappiatelo) e mi chiedo subito come diavolo mi fosse potuta sfuggire una ricetta del genere, stravagante (lo yogurt per condire la pasta?), veloce, fresca, colorata.

Corro subito a prendere il libro, lo apro alla pagina giusta, e noto in alto a destra un bel post-it commemorativo: non mi era sfuggita, semplicemente non l’avevo ancora provata.
Strano?! Assolutamente no, visto che praticamente la mia copia di Jerusalem pare un cimitero di post-it, e non so mai da quale iniziare, da tanto che mi ispirano tutte, le sue ricette.

Ma questa ve la consiglio al volo e dal profondo del cuore, perché sarà una mezz’ora di fuochi accesi (una pentola per la pasta, un pentolino per i pinoli), fra bollore dell’acqua e cottura della pasta, ma sarà una mezz’ora che non rimpiangerete, perché metterete in tavola un piatto di pasta che mai vi sareste sognati di preparare, di una semplicità imbarazzante, e la cui freschezza e bontà vi ruberanno il cuore.

Pipe rigate con yogurt, piselli e feta

Di Pubblicata:

  • Resa: 3 Persone servite
  • Preparazione: 5 minuti
  • Cottura: 30 minuti
  • Pronta In: 35 minuti



  1. Mettete lo yogurt, 45 ml di olio extra-vergine di oliva, l'aglio (io l'ho omesso) e 50 g di piselli nel bicchiere del frullatore ad immersione. Frullate fino ad ottenere una salsa omogenea e trasferitela in una terrina, dove poi condirete la pasta.
  2. Portate a bollore abbondante acqua salata e cuocetevi la pasta e i rimanenti piselli scongelati.
  3. Mentre la pasta cuoce, scaldate a fuoco medio il rimanente olio d'oliva in un padellino. Aggiungetevi i pinoli e il peperoncino in fiocchi e fate soffriggere per 4 minuti, finché i pinoli sono belli dorati e l'olio si colora di rosso scuro (cosa che accadrà soltanto con un peperoncino "vero").
  4. Scolate la pasta ancora al dente e, con essa, i piselli. Scuotete bene lo scolapasta per togliere il più possibile l'acqua in eccesso; aggiungetela, poca alla volta, alla salsa di yogurt e piselli (questo passaggio va fatto poco per volta per evitare di surriscaldare lo yogurt, che potrebbe altrimenti dividersi).
  5. Aggiungete quindi il basilico spezzettato, la feta sbriciolata, un cucchiaino di sale e una spolverata di pepe (per me nero). Mescolate delicatamente.
  6. Distribuite nei piatti, quindi cospargete con l'olio piccante e i pinoli. Servite immediatamente.


Pasta con yogurt, piselli e feta finale

63 pensieri su “La mezz’ora ai fornelli di cui non vi pentirete – Pipe con yogurt, piselli e feta

  1. Ecco, se lo dici tu con questo caldo, io mi fido 😀
    E poi, vuoi mettere la sensazione di fresco dopo aver spento i fornelli? 😀


  2. i sapori che sono presenti in qst piatto mi piacciono tutti, ma proprio tutti e già non avevo dubbi che la mezz’ora sarebbe stata ben spesa: se poi tu me la decanti così, come si può dire di no??? 😉

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