Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Martha Rose Shulman
Recipe by Cooking Light March 1998

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Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Steam peas, covered, 5 minutes or until crisp-tender. Combine pesto, peas, and pasta in a large bowl; toss well to coat.

Nutrition Facts

336 calories; calories from fat 17%; fat 6.4g; saturated fat 1.8g; mono fat 3.2g; poly fat 0.8g; protein 20.1g; carbohydrates 49.5g; fiber 5g; cholesterol 7mg; iron 4.2mg; sodium 627mg; calcium 204mg.
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