Sugar Snap Pea & Cherry Tomato Pasta Salad

It's FINALLY starting to feel warm outside in fair Baltimore so, I felt like it called for a fresh, springy type of pasta salad for lunch this week.

Recipe is from Eating Well
Yields 6 servings
213 calories per serving

INGREDIENTS

1/2 c low-fat cottage cheese

1/2 c nonfat buttermilk

1 tbsp olive oil

2.5 tbsp parmesan cheese, shredded

1 tsp lemon juice

Salt & pepper, to taste

8 oz whole wheat pasta

8 oz sugar snap peas

2 c cherry tomatoes, halved

4 scallions, diced

DIRECTIONS

Bring a large pot of water to boil for cooking pasta.

Meanwhile, puree cottage cheese until smooth in a blender or food processor.  (I use my Ninja that my awesome boyfriend gave me for Xmas a few years ago.  That sumbitch is amazing!)

Add buttermilk & oil & process until smooth.

Scrape into a storage container and stir in parmesan & lemon juice.

Season with salt & pepper.

Cover & set aside in the fridge.

Cook pasta in boiling water for 10 minutes.

Add peas & cook for 7 more minutes.

Drain & rinse with cold water.

Place pasta & peas in a large container & add tomatoes & scallions.

Pour cottage cheese mixture over top and toss to coat.