Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup buttermilk fat-free
• 3 tablespoons chives fresh minced
• 1 tablespoon optional: dill fresh chopped
• 2  garlic cloves minced
• 0.1 teaspoon ground pepper red
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.3 cup mayonnaise reduced-fat
• 8 ounces orecchiette pasta uncooked
• 1 cup peas green frozen shelled ( 1 pound unshelled peas)
• 1 cup radishes thinly sliced
• 0.5 teaspoon salt 
• 0.5 pound shrimp deveined peeled

Equipment

• bowl
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Add peas and shrimp during last 2 minutes of cooking.
3. Drain and rinse with cold water; drain.
4. Combine pasta mixture and radishes in a large bowl.
5. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk.
6. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes.
7. Serve at room temperature, or cover and chill until ready to serve.
8. Wine note: Sweet shrimp, peppery summer radishes, and the refreshing dill and buttermilk dressing all point to a wine with tangy acidity, fresh berry fruit, and a zip of citrus. The Fleur, Pinot Noir, Ros (2009, Carneros, Calif.; $15)with its shocking bright-red hueis a hands-down crowd-pleaser and an excellent value.Alexander Spacher