“Conchiglie with Yogurt, Peas and Chilli” from “Jerusalem”

CBAMPasta

Stop the presses. In the 12+ months I’ve had “Jerusalem,” this is the first recipe that elicited the response, “Meh.”

I know! A Meh! From this book, which has been hit-after-hit-after-hit. But not today. Up until now, the dishes I’ve made had evoked universal approval (for the most part). This was not one of those days.

What was the problem? I’m not quite sure. In theory, with feta, peas and yogurt over pasta, it should have been delicious. In practice, it was just a bit bland. Other reviewers of this recipe said they thought it was great, so maybe there was some operator error involved. However, given that it was just a simple pasta dish, I’m pretty sure that wasn’t the case.

It was all just a bit Meh. The leftovers sat in the refrigerator for days and didn’t tempt anyone.

Will I make it again? Obviously not. Life is too short for “Meh.”

If you want to try this (though reading the above, why would you want to?), the Guardian had the recipe. Click through this paragraph to find it– it’s the second recipe featured in the Ottolenghi column that weekend.

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“Conchiglie with Yogurt, Peas and Chilli” from “Jerusalem”

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