First you buzz up a sauce with yogurt, olive oil, garlic, and some peas (either fresh or defrosted frozen). This becomes a beautiful pale green sauce.
While the pasta is cooking (I used orecchiette, but any shaped pasta would be fine), warm a bit more olive oil with pine nuts and chili flakes (I plain old chili flakes here, having no Urfa or Aleppo or Kirmizi biber) for about 4 minutes, until the nuts are golden and the oil is red. Warm more peas with some of the pasta water.
Drain the pasta, put it back in the pasta pot, and slowly stir in the buzzed sauce. You do this slowly to avoid curdling the yogurt. (Actually, the recipe has you put the newly buzzed sauce into a big bowl and then add the pasta to that. To keep the head dishwasher happy, I usually save a dish by doing the mixing in the pasta pot.) Add the warmed peas, a lot of torn basil, crumbled feta, and some salt. Top with the pine nuts and chili oil and serve.
The recipe is advertised to serve 6. I made about half the sauce with about a third of the pasta as dinner for two. Maybe it was a bit saucy, but we didn't notice. It was very good. This will be one of our favorite Ottolenghi recipes.
Visit this week's I Heart Cooking Clubs to see the green things that folks have been cooking up.