Green-and-White Pasta Salad


Photo: Leigh Beisch; Styling: Sara Slavin

Use your food processor to make the easy, seven-ingredient sauce in this creamy pasta recipe.


4 servings (serving size: about 1 1/4 cups)

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional 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


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


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.