Spaghettis petits pois basilic twist

Reduce yogourt fat content for lighter feel. Greek style works but normal plain yogourt is fine if strained. Pecorino romano adds sharper punch compared to parmigiano, but shaved parmesan can substitute if needed. Pine nuts toast quickly – watch closely, burn fast; walnuts or hazelnuts okay alternative but change aroma. Basil quantity flexible, more for punch or less to keep mellow. Frozen peas fine if thawed first and patted dry; excess water dilutes sauce. Onion swap from yellow to shallot for sweetness and subtlety; yellow or red onion work but stronger flavor changes profile. Garlic measured, don’t overdo or it dominates. Olive oil quality makes difference – fruity, peppery notes lift dish. Salt cautiously adjusted; pasta water salting remains key step for overall seasoning.

Yogurt and basil need short whirl, not overprocessed or sauce becomes thin, watery, loses creaminess. Timing pasta precise – taste early every minute after 7 min. Reserve water carefully; starch content varies with pasta brand, adjust amount added to sauce based on texture. Onion soft sweat done gently; fast heat burns sugars, bitter tastes born. Garlic last addition; residual heat finishes cooking without risk of biting burnt garlic. Peas should be tender but intact. Stirring pasta when adding yogurt sauce done gently to maintain texture and avoid mush. Incorporate cheese off heat or very low to prevent curdling yogurt. Adjust seasoning after combining all components; final taste test crucial to balance salt, cheese, acidity. Twirling pasta tightly for plating keeps sauce concentrated on strands rather than pooling on plate. Reheat leftovers very gently, stir with water to bring back creaminess without clumping.