Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto

Ingredients

• 1 cup basil leaves 
• 4 cups rigatoni hot cooked uncooked ( 12 ounces pasta)
• 1 cup curd cottage cheese fat-free
• 2 tablespoons yogurt plain fat-free
• 2  garlic cloves 
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese grated
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.8 pound sugar snap peas trimmed

Equipment

• food processor
• bowl

Directions

1. Combine cottage cheese and garlic in a food processor; process until smooth, scraping sides of bowl once.
2. Add basil, Parmesan cheese, yogurt, oil, salt, and pepper; process until finely smooth.
3. Steam peas, covered, 5 minutes or until crisp-tender.
4. Combine pesto, peas, and pasta in a large bowl; toss well to coat.