YIELD: about 5½ cups 8 oz. wagon wheel pasta ¾ cup skim milk 1 fully ripened avocado, halved, pitted, peeled and diced ½ cup thawed frozen peas ¾ cup diced sharp white cheddar cheese 1 ½ tsps. lemon juice ½ tsp. salt In large sauce pot, cook pasta in salted water according to package directions. Meanwhile, in small saucepan heat milk until hot; remove from heat, set aside. Reserve ½ cup of the avocado for later use. When pasta is almost cooked, in blender, combine remaining ...

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