2 servings of fusilli
2-3 tbsp extra virgin olive oil
1 medium size onion, sliced
2 tbsp extra virgin olive oil
1 medium sized carrot, grated
1 cubanelle pepper, julienne cut
1/2 red Bell pepper, julienne cut (I used the orange one)
3-4 tbsp sweet pea, frozen
2-3 tbsp walnuts, crumbled
Garlic Yogurt Sauce:
1 cup Turkish yogurt, plain, room temperature
1-2 garlic cloves, mashed with yogurt
Boil the pasta with salty water following the instructions on the package, drain. Toss the pasta with olive oil.
Saute the onion with olive oil, salt and pepper for 3-4 minutes at medium heat. Add the rest of the ingredients. Cook for about 2-3 more minutes, turn the heat off.
Toss the pasta with vegetables. Place pasta on a service plate. Sprinkle some walnuts over the top. Serve with Yogurt Sauce immediately.