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)

¼ 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 ¼ cup of cottage cheese in each bowl. Top each portion with ¼ cup of the peas, then top each with one-quarter of the pine nuts, diced radish, basil and lemon zest.

Drizzle each portion with 1¼ teaspoons of the oil. Season lightly with the pepper. Serve right away.

4 servings

Nutrition | Per serving: 210 calories, 18 g protein, 7 g carbohydrates, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 360 mg sodium, 1 g dietary fiber, 5 g sugar