sugar snap pea & cherry tomato pasta

Name: sugar snap pea & cherry tomato pasta
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup low-fat cottage cheese; 1/2 cup nonfat buttermilk; 1 tbsp extra-virgin olive oil; 2 tbsp chopped fresh dill; 2 tbsp chopped fresh parsley; 2 1/2 tbsp freshly grated parmesan cheese; 1 tsp freshly grated lemon zest; 1 tsp lemon juice; 1/4 tsp salt; 1 ground black pepper; 8 oz whole-wheat bowtie pasta; 8 oz fresh sugar snap peas, trimmed (about 2 cups); 2 cup red and yellow cherry tomatoes, halved; 4 scallions, trimmed and thinly sliced

imcrystalh @cook_3383705

Redding, California

yum!

imcrystalh @cook_3383705

Redding, California

yum!

Saved

Ingredients

30 mins

6 servings

1/2 cuplow-fat cottage cheese
1/2 cupnonfat buttermilk
1 tbspextra-virgin olive oil
2 tbspchopped fresh dill
2 tbspchopped fresh parsley
2 1/2 tbspfreshly grated parmesan cheese
1 tspfreshly grated lemon zest
1 tsplemon juice
1/4 tspsalt
1ground black pepper
8 ozwhole-wheat bowtie pasta
8 ozfresh sugar snap peas, trimmed (about 2 cups)
2 cupred and yellow cherry tomatoes, halved
4scallions, trimmed and thinly sliced

Saved

Steps

30 mins

1

Bring a large pot of salted water to a boil for coming pasta
2

Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add buttermilk and oil process until smooth. Scrape into a storage container and stir in dill, parsley, parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.
3

Cook pasta in boiling water until just tender, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.
4

Place pasta and peas in a large container and toss with tomatoes and scallions. Season with salt and pepper.
5

Just before serving, toss salad with dressing.