Tortellini with Yogurt, Mint and Smoked Paprika Oil

I stumbled across this variation of a Turkish pasta in one of my favorite go-to cookbooks. It is extraordinarily simple and child-friendly as well. I served it as a main dish on a weeknight, but it would also be a nice starter for a larger meal with guests. The flavors are so simple and elegant.

1 pound fresh cheese tortellini
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
1/2 teaspoon Pimenton de la vera (sweet smoked paprika)
1 large garlic clove, smashed and peeled
1 cup 2% Greek yogurt, room temperature
1/3 cup torn fresh mint leaves

Bring a pot of generously salted water to a boil. Add the tortellini and cook until al dente, about 6 minutes. Drain well. Place in a bowl and toss with 1 tablespoon of oil, then add kosher salt and black pepper to taste.
While the pasta is cooking, combine 2 tablespoons of olive oil with the paprika, garlic and a generous pinch of salt in a small bowl. Stir to combine. In another small bowl, combine the yogurt with the remaining tablespoon of oil and a little salt.
To serve, divide pasta into four bowls and spoon yogurt over the top. Drizzle with the oil and sprinkle with the torn mint leaves.
Quick Tips
1. I like the simplicity of basic cheese tortellini here, but if you’d like to get a bit more creative you might try a meat variety or another flavor.
2. For my kids, I stirred the yogurt and oil into the pasta and served it well blended. It almost looked like pasta and creamy cheese and so they ate it, natch.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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