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
- 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, ½ cup broth, and ½ 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.
Recipe and photo courtesy of American Pulse Association.