Sea Shell Pasta with Peas, Shrimp, and Buttermilk-Herb Dressing

I made this with the Garlic Chive Sea Shell pasta from Pappardelle's at Seattle's Pike Place Market, and it added even more delicious flavor to this tasty recipe! It makes a great (and light!) lunch!

YIELD: 4 servings (serving size: 1 1/2 cups)

Ingredients:
8 ounces uncooked sea shell 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 fat-free mayonnaise
1/4 cup fat-free buttermilk (or 1/4 cup fat-free milk with dash of lemon juice, let stand 5 min.)
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

Preparation:
1. 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.
2. 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.

Nutritional Information:
Amount per serving
Calories: 274
Fat: 0.7g
Protein: 22.2g
Carbohydrate: 54.7g
Fiber: 5.1g
Cholesterol: 86mg
Iron: 4.1mg
Sodium: 585mg
Calcium: 84mg