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Boil the pasta till al dente.
Whilst it's boiling mix the garlic salt and yogurt add the pasta using a slotted spoon and allow for some of the pasta water to loosen the yogurt. Taste for salt, you can add more yogurt or water depending on the thickness and consistency desired.
Plate up.
Heat the ghee in a skillet and add the pine nuts, cook till golden then garnish the pasta along with a sprinkle of Aleppo pepper.