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Middle Eastern Pasta With Yogurt and Pine Nuts

Reviewed: Oct. 6, 2008
This is a kick go-to recipe, my mom used to make it all the time when we were kids and we still love it. My additions are that I add 2 TBSP of Tahini (sesame paste) to the yogurt, a dash of lemon, and a bit more garlic than in this recipe. Use a thicker spaghetti or a thin linguine. Also, and this is the BEST tip that makes it yum yum want to drain the pasta, and then put it back in the pot and add the yogurt...mix a bit of meat in with the yogurt and heat it through. It tastes sooo much better than when its just cold. Top with the meat and you're ready to go. Its so delicious!
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White Peach Sangria

Reviewed: Mar. 15, 2007
A delicious and dangerous recipe. I highly recommend making a double batch right away, even the fellas are gonna try this stuff and love it. It'll be gone before you know it. PS. I made it once with papaya and white grapes and one mango. It turned out great as well (used regular vodka instead of peach). And I cheat and use frozen peaches all the time...
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2 users found this review helpful

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