Defrost 200 g peas. Roast the pine nuts in a pan without fat until golden brown, take them out. Peel garlic, chop coarsely. Finely puree the thawed peas, garlic, yoghurt and oil with the chopping stick. Season to taste with salt and pepper. Wash the spinach and drain well. Crumble feta
Cook pasta in boiling salted water according to package instructions. Add 200 g peas in the last 5 minutes of cooking time. Shortly before the end of the cooking time, remove 3 tablespoons of pasta water and stir into the sauce. Drain noodles and peas. Drain. Mix immediately with sauce, feta and spinach. Sprinkle with pine nuts
Waiting time approx. 1 hour