Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Ingredients:

• 8 ounces uncooked orecchiette pasta
• 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup thinly sliced radishes
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free buttermilk
• 3 tablespoons minced fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced

Directions:

• Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
• Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.
  Author:  CookingLight.com

Nutritional Facts:

• Calories - 340
• Yields 4 servings
• Serving size - 1 1/4 C

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