Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sugar snap pea & cherry tomato pasta. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
sugar snap pea & cherry tomato pasta is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. sugar snap pea & cherry tomato pasta is something which I’ve loved my whole life.
The name "sugar snap peas" may sound like a sugary treat, but these plump peapods are actually a non-starchy vegetable. Sugar snap peas are easy to grow, and lots of fun to eat. Sugar snap peas are delicious and easy to prepare.
To get started with this recipe, we have to first prepare a few components. You can cook sugar snap pea & cherry tomato pasta using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make sugar snap pea & cherry tomato pasta:
- Prepare 1/2 cup low-fat cottage cheese
- Make ready 1/2 cup nonfat buttermilk
- Make ready 1 tbsp extra-virgin olive oil
- Get 2 tbsp chopped fresh dill
- Take 2 tbsp chopped fresh parsley
- Make ready 2 1/2 tbsp freshly grated parmesan cheese
- Take 1 tsp freshly grated lemon zest
- Prepare 1 tsp lemon juice
- Get 1/4 tsp salt
- Get 1 ground black pepper
- Prepare 8 oz whole-wheat bowtie pasta
- Get 8 oz fresh sugar snap peas, trimmed (about 2 cups)
- Prepare 2 cup red and yellow cherry tomatoes, halved
- Prepare 4 scallions, trimmed and thinly sliced
Sugar snap peas are a fantastic spring treat, only in season for a few weeks, and naturally sweet enough to snack on raw. But what if you want to enjoy them beyond their brief spring season? The sugar snap peas have weak stems and need support to climb. English and snap peas are grown for big and mature peas in the pods.
Steps to make sugar snap pea & cherry tomato pasta:
- Bring a large pot of salted water to a boil for coming pasta
- 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.
- 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.
- Place pasta and peas in a large container and toss with tomatoes and scallions. Season with salt and pepper.
- Just before serving, toss salad with dressing.
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