• 1 cup (250 ml) plain 10% yogurt or
• Sour cream

In a food processor, combine the yogurt and basil. Keep in the refrigerator.

In a large pot of salted boiling water, cook the pasta until al dente. Set 125 ml (1/2 cup) of cooking water aside. Drain and set aside.

In the same pot, soften the onions and garlic in the oil. Add the peas and cook for about 2 minutes or until tender. Season with salt and pepper. Add the pasta, basil yogurt and cheese. Toss well and heat thoroughly. Add cooking water, if necessary. Adjust the seasoning.

To serve the pasta, roll each portion around a large fork and place the pasta into plates. Garnish with peas and sprinkle with basil leaves.

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