In a medium-sized saucepan, boil water and add salt after it starts boiling. Add your pasta, and cook according to the package instructions to al dente for about 10 minutes. When the pasta is cooked, reserve ½ cup of the pasta water and drain the pasta.
In a skillet, heat olive oil over low heat and toast the pine nuts until golden while stirring constantly (2-3 minutes). Remove onto a paper towel-lined plate, and repeat with the almonds.
To the same skillet, add the garlic and cilantro and cook for 30 seconds. Remove from heat and add in the yogurt, dried mint, salt, pepper, and ¼ cup of reserved pasta water.
Whisk everything until combined (add more pasta water if needed), then add the cooked pasta to the yogurt mixture and toss to coat.
Serve in a large bowl or platter, and top with the fried nuts. Or divide between plates, and top each with fried nuts.
