Here’s the scenario… It’s been 2 weeks since you’ve been grocery shopping. Your pantry is bare except for some dried pasta and a few onions. Your fridge is empty, except that last cup of yogurt and some hard cheese. Voila!

You’ve got the essentials for a delicious and inexpensive meal that will blow your mind with simplicity and flavor.

This pasta dish came about when Nostrana Chef and Owner Cathy Whims had an abundance of Nancy’s Yogurt sitting in the fridge, and leave it to the James Beard nominated chef to create a dish that sings to the heavens out of a few humble ingredients. The tanginess of the Nancy’s cultured yogurt, contrasted with the sweet carmalized onion, is then bridged together with a hard cheese like parmesan and freshened up with the spring flavor of chives.

Our local back-to-basics, food and farm publication, Edible Portland, loved Whims’ recipe just as much as we did. And after they published it in their Spring issue, blogs like bread & honey discovered how much they loved it too! This is a recipe that once you’ve tried, you will return to it time and time again.

Edible Portland