Green-and-White Pasta Salad

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Photo: Leigh Beisch; Styling: Sara Slavin
Prep Time
10 Mins
Cook Time
12 Mins
Yield
4 servings (serving size: about 1 1/4 cups)
Jean Kressy
October 2005
RECIPE BY Health

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

Nutritional Information

  • Calories 203
  • Fat 5g
  • Satfat 1g
  • Monofat 1g
  • Polyfat 2g
  • Protein 9g
  • Carbohydrate 31g
  • Fiber 3g
  • Cholesterol 3mg
  • Iron 2mg
  • Sodium 305mg
  • Calcium 84mg

How to Make It

Step 1

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

Step 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.

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