Ingredients
Equipment
Method
- Heat half of the olive oil in a large deep skillet over medium heat. Once the oil is shimmering add the garlic and fry until golden. Remove the garlic using a slotted spoon and set aside.4 tbsp olive oil , 3 cloves garlic
- Place the toasted buns in a food processor and blitz until crumbly. ** Add the crumbs to the skillet and toss to coat in the residual oil. Toast until crisp and golden. Transfer the breadcrumbs to a bowl and wipe out the skillet.2 bread rolls
- Add the remaining olive oil to the skillet and heat until shimmering. Reduce the heat to low and add the shallots with a pinch of salt. Sauté until just translucent.4 shallots
- Pour in the white wine and bring to a simmer. Simmer until the wine is reduced by half. About 5-7 minutes.¾ cup white wine
- While the wine is simmering, place a large pot of water over high heat and bring to a boil. Liberally salt the water and add the egg noodles. Cook until al dente. Drain and set aside.340g (12oz) uncooked egg noodles
- Once the wine is reduced, add the lemon juice and the peas. Simmer until the peas are heated through. Stir in the yogurt and dill and keep the temperature low. We don't want to bring the sauce to a boil at this point.1 lemon, 1½ cups frozen peas, 1 cup Greek yogurt, ¼ cup fresh dill
- Add the cooked egg noodles to the skillet and toss to coat in the sauce. Divide the pasta across four plates and garnish with the toasted breadcrumbs, garlic chips, and additional fresh dill. Serve immediately.Additional fresh dill
Notes
** You don't want the breadcrumbs to be completely uniform. A little contrast and texture is what we're looking for.