Pesto Pasta with Feta

2 cups broccoli florets 1/2 cup chopped red bell pepper 1/2 cup peas2 teaspoons sunflower kernels 1/2 teaspoon garlic1 teaspoon Dijon mustard 3 tablespoon low-fat cottage cheese 1/3 cup fresh basil leaves1 tablespoon fresh parsley1 pound pasta spirals2 tablespoons feta cheeseSteam the broccoli, red pepper and peas until crisp-tender, about 5 minutes, and rinse immediately under cold water until cool.Place the sunflower seeds, garlic and mustard in a blender or food processor. Puree on medium or high speed until smooth. Add the cottage cheese and blend. Add the basil and parsley, and blend the pesto until smooth.Combine the pasta, broccoli, red pepper, peas, pesto and feta in a serving bowl. Toss until the pesto is evenly distributed. Serve chilled or at room temperature.Serves six to eight. Nutrition values per serving: 216 calories, 2 g fat, 41 g carbohydrates, 3 g fiber, 9 g protein, 3 mg cholesterol, 69 mg sodium.Prevention