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Spaghetti with Cilantro Yogurt

Spaghetti with Cilantro Yogurt

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

For this creamy pasta that’s rich yet not cloying, we took our lead from the Middle Eastern technique of using yogurt as the base for a no-cook pasta sauce. We add a generous amount of cilantro for freshness and color, toasted nuts for depth of flavor and softened butter for richness. Toasting a portion of the pasta adds another layer of earthy, wheaty flavor. We especially liked the subtle heat and cumin notes of Aleppo pepper in this dish, but if it isn't available, substitute 1½ teaspoons sweet paprika plus ⅛ teaspoon cayenne pepper or red pepper flakes in the yogurt mixture, then sprinkle the finished dish with ½ teaspoon sweet paprika just before serving.

Tip

Don't process the cilantro if it's damp. Make sure it's completely dry, otherwise the processor blade will leave it soggy and bruised. Don't use regular yogurt, which will separate when combined with the hot pasta. And don't use low-fat or nonfat Greek yogurt, as they lack the richness needed for a full-flavored dish. Plain whole-milk Greek yogurt is the best choice.

Ingredients
  • 4

    cups lightly packed cilantro

  • ½

    cup pine nuts or slivered almonds, toasted and cooled

  • 4

    tablespoons (½ stick) salted butter, soften

  • 3

    tablespoons extra-virgin olive oil, divided

  • 1

    cup plain whole-milk Greek yogurt

  • 3

    teaspoons Aleppo pepper (see note)

  • Kosher salt and ground black pepper

  • 12

    ounces spaghetti, 10 ounces whole, 2 ounces broken into 1-inch pieces

  • 1

    teaspoon grated lemon zest

Step 1

In a food processor, roughly chop the cilantro, about 30 seconds, scraping the bowl as needed. Add the nuts, butter and 2 tablespoons of oil, then process until smooth.

Scrape down the bowl, then add the yogurt, 2 teaspoons Aleppo pepper and 1½ teaspoons salt, then process until well combined, about 30 seconds; set aside.

Step 2

Set a colander in a large bowl. In a large pot, bring 2 quarts water to a boil. Add the whole pasta and 1 tablespoon salt, then cook, stirring frequently, for 5 minutes. Drain in the colander, then set the pasta and cooking water aside.

Step 3

In the same pot over medium, heat the remaining 1 tablespoon oil until shimmering. Add the broken pasta and cook, stirring frequently, until golden brown, 1 to 2 minutes.

Carefully stir in 2 cups of the reserved cooking water and bring to a boil. Add the whole pasta, bring to a boil and cook, stirring frequently, until the liquid has thickened slightly and the pasta is al dente, 2 to 3 minutes. Remove from the heat and let stand for 3 minutes to cool slightly.

Step 4

Add the yogurt mixture and toss to coat, adding additional cooking water 2 tablespoons at a time as needed to make a creamy sauce. Stir in the lemon zest, then taste and season with salt and black pepper. Transfer to a serving bowl and sprinkle with the remaining 1 teaspoon Aleppo pepper.