Yogurt and Peas Mac and Cheese

• 1 pound pasta tubes
• Kosher salt
• Freshly ground black pepper
• 10 ounces frozen baby peas, thawed
• 3 cups whole milk yogurt
• 1 cup finely grated parmesan cheese
• 1 garlic clove, mashed to a paste with a pinch of salt

1. In a large pot of boiling salted water, cook the pasta until al dente, 2 minutes before the pasta is done, stir in the peas and cook 2 minutes, then drain.
2. Whisk together the yogurt, cheese, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper.
3. Toss the pasta and peas with the yogurt sauce and season with salt and pepper to taste.
4. Serve.

pasta tubes, kosher salt, freshly ground black pepper, baby peas, milk yogurt, parmesan cheese, garlic

Taken from www.foodandwine.com/recipes/yogurt-and-peas-mac-and-cheese (may not work)