½ cup light sour cream
1 box (10 ounces) box frozen peas, thawed
8 ounces uncooked whole-wheat orecchiette or bow-tie pasta
4 ounces lean, boneless ham, thinly sliced
1 cup finely grated parmesan cheese, divided
2 tablespoons chopped fresh tarragon, plus more for garnish
½ teaspoon salt
½ teaspoon pepper
Combine sour cream and peas in a small bow.
Cook pasta according to package directions. Drain, reserving ¼ cup of the cooking water.
Return pasta to pot. Fold in sour cream mixture, ham, ¾ cup parmesan, tarragon, salt, and pepper. Stir in enough cooking water to create a thin sauce.
Divide among four bowls; garnish with additional tarragon and remaining parmesan.
@Recipe nutrition:Nutrition values per serving: 434 calories (26.3 percent from fat), 12.7 g fat (6.6 g saturated), 54 g carbohydrates, 8 g fiber, 3.5 g resistant starch, 29 g protein, 55 mg cholesterol, 538 mg sodium.
"The CarbLovers Diet Cookbook" by Ellen Kunes and Frances Largeman-Roth (2011 Oxmoor House)