Leigh Beisch Photo by: Leigh Beisch

Green-and-White Pasta Salad

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

Health OCTOBER 2005

  • Yield: 4 servings (serving size: about 1 1/4 cups)
  • Cook time:12 Minutes
  • Prep time:10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 203
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 2g
  • Protein: 9g
  • Carbohydrate: 31g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 305mg
  • Calcium: 84mg

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Green-and-White Pasta Salad recipe