Name: Lemony Yoghurt Pasta With Chicken & Za’atar
Total time: 20 min
Yield: 4
Ingredients: 350g/12oz uncooked spaghetti or linguine; 1 tbsp olive oil, plus extra for the pasta if needed; 150g/5oz butter; 1 onion, peeled and finely chopped; Fine sea salt; 2 cloves garlic, peeled and finely chopped; Finely grated zest and juice of ½ lemon; 2 tbsp za’atar (see recipe below); 200g/7oz cooked chicken, chopped or shredded; 300g/11oz Greek yoghurt; 30g/1¼oz pine nuts, toasted; A handful of fresh parsley leaves, chopped (optional); For the za’atar; 50g/2oz pistachios or almonds; 1 tbsp sesame seeds; 1 heaped tbsp dried oregano; 1 tbsp sumac; ½ tsp sea salt flakes

VMG Recipes