Amount
Ingredient
Preparation



1
pound
pasta, rotini





2
tablespoons
olive oil





3
each
garlic

cloves, slivered



4
ounces
snow peas

cut into slivers



10
ounces
peas

frozen, petite



3/4
cups
chicken stock

fat-free



16
ounces
garbanzo beans

rinsed, drained, cooked



1
tablespoon
basil

fresh, chopped or 1 ts dried



1/2
teaspoon
thyme leaves

dried



1/4
teaspoon
white pepper

ground



1/2
teaspoon
salt





1
cup
milk, skim

skim milk, or lowfat milk



1/3
cup
feta cheese

crumbled



1
x
feta cheese

for garnish



1
x
red bell pepper

minced, for garnish, optional

 Prepare pasta according to package directions, drain. 

Meanwhile, in a 2-quart saucepan, heat olive or vegetable oil over medium heat.  Saute garlic and snow peas 2 minutes.  Remove with slotted spoon.  

Add petite peas to skillet.  Lower heat, cover and simmer 3 minutes. 

Reserve 1 cup petite peas; add remainder to blender.  Add broth, herbs, pepper, salt, milk and feta to blender.  Blend until smooth.  Return sauce to pan with remaining peas, sauteed snow peas, garlic and chick peas.  Heat through over low heat, stirring; to not scald.  

Combine pasta with sauce.  If pasta appears too dry, add more warm broth or milk.  Serve immediately with additional feta cheese and/or red pepper, if desired.

Each Serving: 527 cals, 9g fat (16% cff)