Photo by Deb Lindsey for The Washington Post
This cottage cheese bowl celebrates spring with a handful of tender peas, a crunch of radish and toasted pine nuts, and a bright punch of flavor from fresh basil, lemon zest and freshly ground black pepper. A finishing drizzle of extra-virgin olive oil gives this Spring Cottage Peas with Basil a rich luxuriousness that lets you see an old favorite in a whole new light.
Spring Cottage Peas with Basil
3 tablespoons pine nuts
2 cups low-fat (1 percent) cottage cheese
1 cup cooked, chilled green peas (just defrosted if frozen)
1/4 cup diced radishes
2 tablespoons packed fresh basil leaves (about 20 small or 8 to 10 large), torn if large
1 teaspoon finely grated lemon zest
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Toast the pine nuts in a dry skillet over medium heat, shaking the pan frequently, until they are golden brown and fragrant, about 3 minutes. Let cool.
Place 1/2 cup of cottage cheese in each bowl. Top each portion with 1/4 cup of the peas, then top each with one-quarter of the pine nuts, diced radish, basil and lemon zest.
Drizzle each portion with 1 1/2 teaspoons of the oil. Season lightly with the pepper. Serve right away.
Per serving: Calories 210; Total Fat 12g (Saturated Fat 2g); Cholesterol 0mg; Sodium 360mg; Total Carbohydrates 7g; Dietary Fiber 1g; Protein 18g
*Photo Credit Deb Lindsey www.deblindsey.com
Copyright Ellie Krieger 2016 All rights reserved