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The ingredients needed to make sugar snap pea & cherry tomato pasta:
- Get 1/2 cup low-fat cottage cheese
- Take 1/2 cup nonfat buttermilk
- Take 1 tbsp extra-virgin olive oil
- You need 2 tbsp chopped fresh dill
- Use 2 tbsp chopped fresh parsley
- You need 2 1/2 tbsp freshly grated parmesan cheese
- Take 1 tsp freshly grated lemon zest
- Prepare 1 tsp lemon juice
- Take 1/4 tsp salt
- Provide 1 ground black pepper
- Provide 8 oz whole-wheat bowtie pasta
- You need 8 oz fresh sugar snap peas, trimmed (about 2 cups)
- Get 2 cup red and yellow cherry tomatoes, halved
- Get 4 scallions, trimmed and thinly sliced
Steps to make sugar snap pea & cherry tomato pasta:
- Bring a large pot of salted water to a boil for coming pasta
- 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.
- 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.
- Place pasta and peas in a large container and toss with tomatoes and scallions. Season with salt and pepper.
- Just before serving, toss salad with dressing.
Sugar snap peas sautéed with minced garlic, salt, and pepper. Sugar snap peas have a thicker shell than snow peas, and they are also plumper. The pods should be bright green and crisp (when broken in half, they should make a snapping sound, similar to green. Snap peas are also known as sugar snap peas, and are a cross between snow Snap peas may be eaten raw or cooked. There may be tough "strings" at the seams of the pods that need to be removed.
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