Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto
By Lv2Cook
Rate this recipe
4/5
(1 Votes)
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)
Details
Servings 1
Preparation
Step 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.
Steam peas, covered, 5 minutes or until crisp-tender. Combine pesto, peas, and pasta in a large bowl; toss well to coat.
Serving Size: 2 cups
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