Fresh tagliatelle in yoghurt with spring onion and chilli

Here is the complete recipe for Fresh tagliatelle in yoghurt with spring onion and chilli

INGREDIENTS

1. 2 tbsp olive oil, plus 1 extra to serve


2. 6 cloves garlic, peeled and sliced fine


3. 20 spring onions, trimmed and cut on an angle into thin slices


4. 250g greek yoghurt


5. 250g sheep’s yoghurt


6. 1 tbsp lemon juice


7. Salt


8. 400g fresh tagliatelle


9. 90g walnut halves, roughly chopped


10. 60g pecorino, finely shaved


11. 1 tbsp urfa chilli flakes

METHODS

1. Heat two tablespoons of oil in a large saute pan on a medium-high flame, then fry the garlic and spring onion for six to seven minutes, until just starting to brown. Spoon into a bowl.


2. Tip both yoghurts, the lemon juice, 400ml water and half a teaspoon of salt into the pan (there’s no need to wipe it down first) and put on a medium heat.


3. Warm through for three to four minutes, until the mixture just starts to steam (don’t cook it for any longer, or it will split).


4. Add the pasta, toss to coat and leave to cook slowly for six to seven minutes, until the pasta is cooked and the sauce has thickened.


5. Divide the pasta between shallow bowls and spoon the garlic and spring onion on top.


6. Sprinkle with walnuts, pecorino and chilli, drizzle over the final tablespoon of oil and serve.

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