Step 1

In a food processor, roughly chop the cilantro, about 30 seconds, scraping the bowl as needed. Add the nuts, butter and 2 tablespoons of oil, then process until smooth. Scrape down the bowl, then add the yogurt, 2 teaspoons Aleppo pepper and 1½ teaspoons salt, then process until well combined, about 30 seconds; set aside.

Step 2

Set a colander in a large bowl. In a large pot, bring 2 quarts water to a boil. Add the whole pasta and 1 tablespoon salt, then cook, stirring frequently, for 5 minutes. Drain in the colander, then set the pasta and cooking water aside.

Step 3

In the same pot over medium, heat the remaining 1 tablespoon oil until shimmering. Add the broken pasta and cook, stirring frequently, until golden brown, 1 to 2 minutes. Carefully stir in 2 cups of the reserved cooking water and bring to a boil. Add the whole pasta, bring to a boil and cook, stirring frequently, until the liquid has thickened slightly and the pasta is al dente, 2 to 3 minutes. Remove from the heat and let stand for 3 minutes to cool slightly.

Step 4

Add the yogurt mixture and toss to coat, adding additional cooking water 2 tablespoons at a time as needed to make a creamy sauce. Stir in the lemon zest, then taste and season with salt and black pepper. Transfer to a serving bowl and sprinkle with the remaining 1 teaspoon Aleppo pepper.