You know how when you learn a new word, you suddenly hear it everywhere–in books, articles, and coming out of people’s mouths? Or how, when you make new friends, you don’t know what you spent your Saturdays doing before you met them? When I was in school, I loved the convergence of different subjects, how what you were learning in math could somehow become relevant in history class.
Since I’ve been exploring Middle Eastern food, I’ve noticed newly learned techniques pop up everywhere and flavor combinations that first seemed improbable appear completely sensical. Had I missed the fact that you could temper yogurt with egg or flour and use it to make a creamy soup? Is sumac the new smoked paprika?
Yet the more I read, taste, and cook, the more I notice continuity between what I already enjoy and what’s eaten in Lebanon, Turkey, Armenia, and Egypt. In fact, the third time I read about that yogurt soup in Claudia Roden’s The New Book of Middle Eastern Food, I realized it bore a similarity to one of the first dishes I ever got in the habit of cooking for myself, a pasta dish I wrote about in In the Small Kitchen, which uses egg, yogurt, and pasta water to create a creamy, slightly tangy, no-cook sauce for pasta. In fact, one version of the soup actually has vermicelli noodles in it.
Taking inspiration from the convergence of an old favorite and a new-to-me technique, I made a 2013 version of my old favorite yogurt pasta. I cut down on the Parmesan cheese, three tablespoons of which has always seemed so comforting, and ramped up the flavor with herbs–mint and thyme–and scallions. I used fresh versions but you could use dried.
I’m thrilled with the result, and thrilled to have a new, easy dinner for one that’s comforting yet bright.
This sponsored post is part of an ongoing collaboration with Sargento, called Flavor Journey. Throughout the year, with the support of Sargento, I’m exploring Middle Eastern cuisine–at home, in Brooklyn, and wherever the flavors may take me. Sponsored posts let me do some of my best work on this blog, and I only ever work with brands whose values and products mesh with the content I love to produce for you. You can read my affiliate disclosure here.
- 4 ounces linguine
- 1/3 cup plain whole milk yogurt (preferably Greek yogurt)
- 1 egg
- 1 tablespoon Parmesan cheese, plus a little extra for garnish
- 1/4 teaspoon salt
- 1/2 teaspoon chopped fresh mint, plus a few leaves for garnish
- 1/4 teaspoon chopped fresh thyme
- Zest of half a lemon
- 1 scallion, thinly sliced
- Bring a large pot of salted water to a boil. Cook the pasta, following the package directions, until al dente–about 10 minutes.
- Meanwhile, in a small mixing bowl, beat together the yogurt, egg, the Parmesan, the salt, mint, thyme, lemon zest, and chopped scallion.
- Just before the pasta is done, add 2 tablespoons of hot cooking water to the yogurt mixture and whisk it in to temper the egg. Drain the pasta and immediately add it to the yogurt mixture. Toss to combine. Top with a little more Parmesan, a few grinds of black pepper, and some mint leaves.