Yogurt is our Culture
1 pound cheese or meat tortellini
1/2 cup olive oil
1/2 teaspoon sweet smoked paprika
1 large garlic clove minced
1 cup Greek yogurt at room temperature
1/3 cup torn mint leaves
1. Bring a large pot of salted water to boil and cook the tortellini according to package instructions until al dente. Meanwhile, whisk together 5 tablespoons olive oil with paprika and garlic and set aside. Whisk 2 tablespoons of oil with yogurt and season to taste with salt.
2. Drain tortellini, dry well, and toss with the remaining tablespoon oil. Season with salt and pepper to taste. Divide among plates and top with yogurt and mint leaves. Drizzle with paprika oil and serve.