- 1/2 cup low-fat cottage cheese
- 1/2 cup buttermilk
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 1/2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon lemon juice
- Salt and freshly ground pepper to taste
- 8 ounces bow tie pasta
- 8 ounces fresh sugar snap peas, trimmed
- 2 cups red and yellow cherry tomatoes, halved
- 4 scallions, trimmed and thinly sliced
- Bring a large pot of salted water to a boil for cooking 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 al dente, 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 storage container and toss with tomatoes and scallions. Season with salt and pepper.
- Just before serving, toss salad with dressing.