Ingredients

How to make it

  • Cook the pasta shells in salted water until al dente. Drain and while it begins to cool, make the dressing and prep additional ingredients.
  • In a blender, combine kefir, olive oil, garlic, salt, cayenne pepper and 1 cup of the peas. Blend until smooth and pale green.
  • Chop the green onions into thin slices. Stack the mint leaves and slice crosswise into thin ribbons. Dice the cheese into ¼ inch cubes or crumble if using feta.
  • In a large mixing bowl, combine pasta, dressing, green onions, mint, cheese and remaining peas and stir to combine.
  • Refrigerate a few hours or overnight before serving. If the pasta absorbs the dressing, add more kefir before serving.

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