Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup fat-free cottage cheese |
2 garlic cloves |
1 cup basil leaves |
1/4 cup grated parmesan cheese |
2 tablespoons plain fat-free yogurt |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 cups sugar snap peas, trimmed (about 3/4 pound) |
4 cups hot cooked rigatoni (about 12 ounces uncooked pasta) |
Directions:
1. Combine cottage cheese and garlic in a food processor; process until smooth, scraping sides of bowl once. Add basil, Parmesan cheese, yogurt, oil, salt, and pepper; process until finely smooth.
2. Steam peas, covered, 5 minutes or until crisp-tender. Combine pesto, peas, and pasta in a large bowl; toss well to coat.
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