Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 cup nonfat buttermilk, (see Tip)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoon chopped fresh dill
• 2 tablespoon chopped fresh parsley
• 2 1/2 tablespoon freshly grated Parmesan cheese
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper
• 8 ounces whole-wheat bowtie pasta
• 8 ounces fresh sugar snap peas, trimmed (about 2 cups; see Tip)
• 2 cups red and yellow cherry tomatoes, halved
• 4 scallions, trimmed and thinly sliced

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Cooking Directions

Step 1

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

Step 2

Meanwhile, puree cottage cheese until smooth in a blender or mini food processor. Add buttermilk and oil; process until smooth. Scrape into a storage container and stir in dill, parsley, Parmesan, lemon zest and lemon juice. Season with salt and pepper. Cover and set aside in the refrigerator.

Step 3

Cook pasta in boiling water until just tender, about 10 minutes. Add peas and cook until crisp-tender, about 1 minute. Drain and rinse under cold running water.

Step 4

Place pasta and peas in a large storage container and toss with tomatoes and scallions. Season with salt and pepper.

Step 5

Just before serving, toss salad with dressing.