Squash Pasta With Yogurt, Peas And Chile

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The Year In Food
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2 cups yogurt

1/2 cup olive oil

4 cloves garlic, minced or pressed

2 cups fresh or frozen peas

1.5 – 2 pounds summer squash of choice

1/2 cup pine nuts

1/2 – 1 teaspoon chile flakes

1 cup fresh basil leaves, torn

8 ounces Feta cheese, crumbled

Sea salt

Cracked black pepper

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