Makes 8 servings

Ingredients

16 ounces whole grain pasta (try rotini or fusilli)

1 tablespoon olive oil

2 1⁄2 cups chicken or vegetable broth, divided

1 cup uncooked yellow split peas

1⁄2 cup roughly chopped onions

3 tablespoons butter

1⁄2 cup Greek yogurt

3⁄4 cup shredded cheese of your choice

Salt to taste

Fresh thyme sprigs, for garnish (optional)

Instructions

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 sieve. Set aside.

Cook the pasta according to package directions. Drain, toss with olive oil to prevent sticking, and 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 food processor or 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, if desired.