Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto

recipe ingredients
1 cup nonfat cottage cheese
2 garlic cloves
1 cup basil leaves
1/4 cup Parmesan cheese
2 Tbsp. plain fat-free yogurt
1 Tbsp. olive oil
1/2 tsp. salt
1/8 tsp. pepper
3 cups sugar snap peas
4 cups hot cooked rigatoni (about 12 ounces uncooked pasta)

recipe directions
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.

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

Other Suggested Recipes:

• Pasta and Pesto
• Cheese Free Pesto
• Fettucini with Vegetable Alfredo Sauce
• Pesto Pizza
• Angel Hair Pasta With Creamy Pesto