Ingredients:
1 lb. uncooked pasta, such as rotini
1 tablespoon olive oil
2 1/2 cups chicken or vegetable broth, divided
1 cup uncooked yellow split peas
1/2 cup roughly chopped onions
3 tablespoons butter
1/2 cup Greek yogurt
3/4 cup shredded cheese of your choice
salt to taste
fresh thyme sprigs
Preparation:
1. Cook the pasta according to package directions. Drain, toss with olive oil to prevent sticking, and set aside.
2. Rinse the yellow split peas. Bring 2 cups of broth and 1 cup of water to a boil in a large pot. Add the yellow split peas and cook for 50-60 minutes or until very tender. Drain excess liquid
through a fine sieve. Set aside.
3. Melt the butter in a small skillet over medium high heat; add the onions and sauté for 5-8 minutes or until the onions are very soft and fragrant. Transfer the butter and onions to a blender with the yellow split peas, 1/2 cup broth, and 1/2 cup yogurt. Puree until smooth.
4. Transfer the sauce back to a pot on the stove over medium low heat. Add the cheese and stir until melted. Add the pasta and stir until combined; season with salt and pepper and serve with a sprig of fresh thyme.
Nutrition Facts (1/4 tsp salt and 1 tsp thyme used in nutrient analysis): Calories 406 | Total Fat 10 g | Saturated Fat 5 g | Cholesterol 21 mg | Sodium 213 mg | Carbohydrates 61 g | Dietary Fiber 9 g | Protein 18 g