8 oz uncooked orecchiette pasta
1 cup shelled green peas (about 1lb unshelled green peas) or frozen green peas
1/2 pound medium shrimp, peeled and deveined
1 cup thinly sliced radishes
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free buttermilk
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

8 oz uncooked orecchiette pasta 1 cup shelled green peas (about 1lb unshelled green peas) or frozen green peas 1/2 pound medium shrimp, peeled and deveined 1 cup thinly sliced radishes 1/3 cup reduced-fat mayonnaise 1/4 cup fat-free buttermilk 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

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.