Creamy Basil Pasta Sauce

This sauce is inspired by Ottolenghi's pasta with yogurt, peas, and chile from Jerusalem, but simpler for those days when you have, say, a newborn at home.  The sauce takes less than 5 minutes to make, so all you need to do is cook the pasta!

Creamy Basil Pasta Sauce

1 cup plain lowfat yogurt
4 oz crumbled feta cheese
big handful of fresh basil, about 1/3 cup (from your garden, obviously!)
three glugs of olive oil
handful of walnuts (optional)
1/2 tsp garlic powder (or if you don't have a newborn, 2 garlic cloves sizzled in olive oil)
1/2 tsp black pepper
1/4 tsp salt
Red pepper flakes, for serving

Combine all ingredients except red pepper flakes in a food processor (mini size works best) and process until relatively smooth.  Add to hot pasta the moment you drain it, so it's still very hot, and mix to coat the pasta or serve immediately to be mixed at the table as pictured.  Serve with plenty of red pepper flakes on top!

Makes 3 very generous servings or 4 smaller ones.