Ingredients
For the yogurt sauce
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- 200 g. yogurt
- 2 tablespoons olive oil
- Salt
- Freshly ground pepper
- 2 cloves garlic, finely chopped
- Juice and zest from half a lemon
- Fresh oregano, chopped
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For the dish
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- 500 g penne rigate
- 1 avocado
- 200 gr. cherry tomatoes
- 200 gr. feta cheese
- 2 tablespoons butter
- Salt
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Directions
For the yogurt sauce
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- Using a mortar and pestle, mash the salt and garlic cloves together into a paste.
- Warm the yogurt slightly in a sauce pan.
- Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste.
- Stir this mixture into the remaining yogurt. Add salt, oregano and lemon (juice and zest).
- Mix well and leave the mixture in the refrigerator.
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For the dish
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- Cook the pasta in a large pot of boiling salted water until al dente.
- Drain them add butter.
- Cut the tomatoes into quarters, the avocado into slices and the feta cheese into small cubes.
- Once the pasta is cool mix with the yogurt sauce and the other ingredients.
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Serve With Love
Δοκίμασε τη συνταγή μου, ανέβασε φωτογραφία με hashtag #coolartisan και εγώ θα την κάνω repost εδώ
