Blended yellow split peas and yogurt provide a comforting, creamy texture to this pasta dish. Try using whole grain pasta or pulse pasta, pasta made with lentils, peas, beans or chickpeas. Pulse pasta is quick cooking, and high in protein and fiber.
1 pound dry pasta, such as rotini (preferably whole grain)
1 tablespoon olive oil
2 ½ cups chicken or vegetable broth, divided
1 cup uncooked yellow split peas
½ cup roughly chopped onions
3 tablespoons butter
½ cup Greek yogurt
¾ cup shredded cheese of your choice
Salt to taste
Fresh thyme sprigs, for garnish
Recipe and photo courtesy of American Pulse Association.