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Green-and-White Pasta Salad

Photo: Leigh Beisch; Styling: Sara Slavin

Prep time 10 mins
Cook time 12 mins
Yield 4 servings (serving size: about 1 1/4 cups)
Use your food processor to make the easy, seven-ingredient sauce in this creamy pasta recipe.

Ingredients

  • 1/3 cup fat-free cottage cheese
  • 1/3 cup fat-free sour cream
  • 3 tablespoons commercial pesto
  • 3 tablespoons hot water
  • 2 teaspoons lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 cup snow peas, trimmed and thinly cut crosswise (4 cuts per pod)
  • 1 1/2 cups (4 ounces) uncooked farfalle (bow tie pasta)
  • 3/4 cup frozen peas, thawed
  • 1 1/2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 203
  • fat 5 g
  • satfat 1 g
  • monofat 1 g
  • polyfat 2 g
  • protein 9 g
  • carbohydrate 31 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 305 mg
  • calcium 84 mg

How to Make It

  1. Place the first 7 ingredients (through pepper) in a food processor; process until smooth.

  2. Place snow peas in a colander, and set colander in sink. Cook pasta according to package directions, omitting salt and fat (about 12 minutes). Drain over snow peas; rinse under cold water, and drain well. Combine pasta, snow peas, frozen peas, and pesto mixture in a large bowl, and toss to coat. Sprinkle with parsley.