Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

INGREDIENTS

8 oz

uncooked orecchiette pasta

1 cup

shelled green peas (about 1 pound unshelled green peas) or frozen green peas

1/2 lb

medium shrimp, peeled and deveined

1 cup

thinly sliced radishes

1/3 cup

reduced-fat mayonnaise

1/4 cup

fat-free buttermilk

3 tbsp

minced fresh chives

1 tbsp

chopped fresh dill

1/2 tsp

salt

1/2 tsp

grated lemon rind

1 tbsp

fresh lemon juice

1/4 tsp

freshly ground black pepper

1/8 tsp

ground red pepper

garlic cloves, minced