Yellow Split Pea Cheesy Pasta
Prep Time 10 minutes
Cook Time 1 hour
cups
Ingredients
- 1 lb. pasta, rotini or pasta of choice
- 1 tbsp olive oil
- 2 1/2 cups chicken broth, or vegetable; divided
- 1 cup split peas, yellow, uncooked
- 1/2 cup onion, roughly chopped
- 3 tbsps butter
- 1/2 cup yogurt, Greek
- 3/4 cup cheese, of your choice; shredded
- salt, to taste
- springs thyme, fresh
Instructions
- Cook the pasta according to package directions. Drain, toss with olive oil to prevent sticking, and set aside.
- Rinse the yellow split peas. Bring 2 cups of broth and 1 cup of water to a boil in a large pot. Add the yellow split peas and cook for 50-60 minutes or until very tender. Drain excess liquid through a fine sieve. Set aside.
- Melt the butter in a small skillet over medium high heat; add the onions and sauté for 5-8 minutes or until the onions are very soft and fragrant. Transfer the butter and onions to a blender with the yellow split peas, 1/2 cup broth, and 1/2 cup yogurt. Puree until smooth.
- Transfer the sauce back to a pot on the stove over medium low heat. Add the cheese and stir until melted. Add the pasta and stir until combined; season with salt and pepper and serve with a sprig of fresh thyme.
Comments
We just made this tonight and used Romano Cheese. It was tasty, filling, and very simple to make. My son suggested putting some grape tomatoes on top next time and I think we’ll try that. We used vegetable broth that we make from the discarded parts of vegetables (such as cauliflower greens) so this meal was outrageously inexpensive given how tasty it is.
Great! With a pressure cooker, it turned into a 30-min prep time. I stirred in broccoli and snap peas. It passed the kid test.