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Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto


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  • 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)


Servings 1


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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