sugar snap pea & cherry tomato pasta
sugar snap pea & cherry tomato pasta

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, sugar snap pea & cherry tomato pasta. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

sugar snap pea & cherry tomato pasta is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. sugar snap pea & cherry tomato pasta is something that I have loved my whole life. They are fine and they look wonderful.

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 recipe, we have to prepare a few ingredients. You can have sugar snap pea & cherry tomato pasta using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make sugar snap pea & cherry tomato pasta:
  1. Prepare 1/2 cup low-fat cottage cheese
  2. Get 1/2 cup nonfat buttermilk
  3. Take 1 tbsp extra-virgin olive oil
  4. Make ready 2 tbsp chopped fresh dill
  5. Make ready 2 tbsp chopped fresh parsley
  6. Get 2 1/2 tbsp freshly grated parmesan cheese
  7. Make ready 1 tsp freshly grated lemon zest
  8. Take 1 tsp lemon juice
  9. Make ready 1/4 tsp salt
  10. Prepare 1 ground black pepper
  11. Make ready 8 oz whole-wheat bowtie pasta
  12. Take 8 oz fresh sugar snap peas, trimmed (about 2 cups)
  13. Take 2 cup red and yellow cherry tomatoes, halved
  14. Take 4 scallions, trimmed and thinly sliced

Garlic sesame snap peas, grilled snap peas with feta and mint. Sugar snap peas are delicious and easy to prepare. 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.

Steps to make sugar snap pea & cherry tomato pasta:
  1. Bring a large pot of salted water to a boil for coming pasta
  2. 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.
  3. 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.
  4. Place pasta and peas in a large container and toss with tomatoes and scallions. Season with salt and pepper.
  5. Just before serving, toss salad with dressing.

The garden pea is slightly sweeter than the snow pea but has a much. 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? 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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