Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sugar snap pea & cherry tomato pasta. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
sugar snap pea & cherry tomato pasta is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. sugar snap pea & cherry tomato pasta is something that I have loved my entire 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. Say hello to this super easy sugar snap peas with lemon side dish.
To get started with this particular recipe, we must prepare a few ingredients. You can have sugar snap pea & cherry tomato pasta using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make sugar snap pea & cherry tomato pasta:
- Make ready 1/2 cup low-fat cottage cheese
- Get 1/2 cup nonfat buttermilk
- Prepare 1 tbsp extra-virgin olive oil
- Take 2 tbsp chopped fresh dill
- Make ready 2 tbsp chopped fresh parsley
- Make ready 2 1/2 tbsp freshly grated parmesan cheese
- Prepare 1 tsp freshly grated lemon zest
- Get 1 tsp lemon juice
- Make ready 1/4 tsp salt
- Make ready 1 ground black pepper
- Get 8 oz whole-wheat bowtie pasta
- Prepare 8 oz fresh sugar snap peas, trimmed (about 2 cups)
- Get 2 cup red and yellow cherry tomatoes, halved
- Prepare 4 scallions, trimmed and thinly sliced
You can eat them raw or cooked, and they go great with a variety of different recipes. Raw sugar snap peas are a convenient snack you can take. The garden pea is slightly sweeter than the snow pea but has a much. We love eating our sugar snap peas raw.
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.
They are absolutely perfect for dipping and that crunch factor is so good! And the best thing about sugar snap peas is that you eat the entire pod, so you don't. If you're addicted to chips, here's your healthy substitute. Sugar snap peas are about to become your newest veggie love. Even more so if they come from your own garden.
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