Spaghetti with Cilantro Yogurt Sauce

We believe that food is medicine, which is why we farm using regenerative permaculture principles and sustainable practices. We also believe that herbs not only taste delicious and add a visual appeal to the plate, but that they too have properties that benefit our health. We are always mindful that not all of the ingredients we cook with on a regular basis can be sourced locally, but we do our best to minimize those ingredients traveling from afar.

We know that the quality of our food all comes down to how the ingredients were grown and raised. If you read a label and you can’t say the word, you probably shouldn’t eat it.

This recipe highlighting cilantro is creamy, but not too rich. Our inspiration is a Middle Eastern technique that uses yogurt as the base of a no-cook pasta sauce. The cilantro adds freshness and color to the dish, the pine nuts add depth of flavor, and by taking a portion of the spaghetti and toasting it, we achieve a more complex dish that you may even want to serve to company!

A few items to note: Please 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. Please do not use regular yogurt, which will separate when combined with the hot spaghetti, or 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 here.

For more information about Cilantro please google “Cilantro uses and benefits”. Enjoy!

Ingredients

• 4 cups of lightly packed Cilantro
• ½ cup Pine Nuts, toasted
• 4 Tablespoons (1/2 stick) of salted organic butter
• 3 Tablespoons of Extra Virgin Olive Oil
• 1 cup of Plain Whole Milk Organic Greek Yogurt
• 3 teaspoons of Sweet Paprika, divided
• ¼ teaspoon of Cayenne Pepper, or Crushed Cayenne Pepper Flakes
• Kosher Salt and Black Pepper
• 16 ounces (1 lb.) of Spaghetti, 12 ounces whole, and 2 ounces broken into 1 inch pieces
• 1 teaspoon of grated organic lemon zest

Method

1. In a food processor, roughly chop the cilantro for about half a minute, scraping out the bowl as needed. Add the toasted nuts, butter, and 2 tablespoons of extra virgin olive oil, then process until smooth. Scrape down the bowl, then add the Greek yogurt, 2 teaspoons of the sweet paprika, ¼ cayenne pepper (or more if you like it spicy), and 1 ½ teaspoons of kosher salt. Process until well combined, about half a minute then set aside.
2. Set a colander in a large bowl. In a large pot, bring 2 quarts of water to a boil. Add the whole pasta (not the 1 inch broken pieces), and 1 tablespoon of kosher salt. Cook, stirring frequently for 5 minutes. Drain in the colander/bowl, then set the past and cooking water aside.
3. In the same pot over medium, heat the remaining 1 tablespoon of extra virgin olive oil until shimmering. Add the broken spaghetti 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 back the whole spaghetti, bring to a boil and cook, stirring frequently, until the liquid has thickened slightly, and the spaghetti is al dente, 2 to 3 minutes. Remove from the heat and let stand for 3 minutes to cool slightly.
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 kosher salt and black pepper. Transfer to a serving bowl and sprinkle with the remaining teaspoon of Sweet Paprika.