Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto

By Lv2Cook

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)

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