My Ukrainian roots makes me addicted to dill. I won't apologize. This was DILL-icious!
Source: Bon Appetit Magazine | Serves: 4 | Time: 30 min
What I changed
Skipped the lamb and swapped in mushroom-walnut mixture
Used low fat yogurt instead of kefir
3 large egg yolks
3 cups plain low fat yogurt
3 cups fresh dill, divided
1 garlic cloves
1 tbsp butter (I used vegan. It's obviously not a vegan recipe, but why not?)
1/2 cup pine nuts
1/2 cup dried #currants
1 tsp salt
1 tbsp ground cumin
1 1/2 tsp black pepper
16 oz sliced #mushrooms
2 cups #walnuts
12 oz orecchiette pasta
1 tbsp lemon juice
Put a pot of water on to boil while you get started on everything else. Once it starts boiling add the pasta and cook for 11 minutes.
Meanwhile (or ahead of time), combine egg yolks, yogurt, 1 1/2 cups dill, and 1 garlic clove. Blend and set aside.
In a food processor, pulse mushrooms and walnuts until coarsely chopped and well combined. Add cumin and pepper. Set aside.
Melt butter in a frying pan over medium heat. Add pine nuts and cook 2 minutes. Add currants and cook 1 minute more. Transfer to a bowl and mix with salt.
Add mushroom mixture to the frying pan. Cook for 10 minutes, stirring occasionally. Add remaining dill, and cook 1 minute more. Add the pine nut/raising mixture and keep the pan on low while you return to the pasta.
At this point, hopefully, your pasta is ready. Drain it and return it to the pot. Add the yogurt sauce on top. Cook for about 3 minutes or until the sauce begins to simmer. Add a dash of lemon juice and mix well.
Turn the heat off on all burners. Divide the pasta into bowls. Add the mushroom mixture on top and enjoy!