Boil the pasta in salty water, strain, cool and add some olive oil.
In a frying pan, add the white wine, the roasted red peppers cut in rings and boil them until the alcohol is evaporated.
Add the water and the chicken broth and boil until the ingredients are homogenized, add the salt and pepper and the butter, boil at high heat and add the pasta.
Remove from heat and add the pine nuts and the yogurt, stirring until the yogurt is incorporated.