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.
