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Pasta with Harissa, Lemon and Yogurt

Pasta with Harissa, Lemon and Yogurt

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

This easy pasta dish has a citrusy, spicy no-cook sauce that comes together with almost no effort. Yogurt may be a surprising pairing with pasta, but it makes for a silky-smooth sauce that’s lightly creamy and subtly tangy. Butter adds richness while rounding out and carrying the flavors. You can increase or decrease the spiciness by adjusting the amount of harissa.

Ingredients

  • Kosher salt and ground black pepper

  • 1

    pound campanelle OR gemelli OR fusilli pasta

  • ¾

    cup plain whole-milk yogurt

  • 2

    tablespoons harissa paste

  • 2

    tablespoons honey

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • 4

    tablespoons salted butter, cut into 4 pieces

  • Optional garnish: Chopped fresh mint OR crumbled feta cheese OR both

Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup cooking water, then drain. In a large bowl, whisk together the yogurt, reserved cooking water, harissa, honey, lemon zest and juice, 1 teaspoon salt and ½ teaspoon pepper. Add the hot drained pasta and butter, then toss until the butter has melted. Season with salt and pepper.