Original video by @feelgoodfoodie — all credit to the creator.
Cottage Cheese Pesto Pasta
Creamy, cheesy pesto pasta with a protein boost from blended cottage cheese. It's silky and filling enough for dinner, and just as good served cold the next day.
Ingredients
- 8 ouncesfusilli pasta
- 1/2 cupcottage cheese
- 1/2 cupfresh basil leaves · packed, plus extra for garnish
- 2 tablespoonsgrated Parmesan cheese
- 2 tablespoonspine nuts
- 1 clovegarlic
- 2 tablespoonsextra-virgin olive oil
- 1/2 teaspoonsalt
- 1/4 teaspoonblack pepper
Steps
- 1
Bring a large pot of water to a rolling boil and season generously with table salt. Add the pasta and cook until al dente according to the package, about 8 to 10 minutes. Reserve 1/2 cup of the pasta water, then drain.
- 2
While the pasta cooks, combine the cottage cheese, basil, Parmesan, pine nuts, garlic, olive oil, salt, and black pepper in a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- 3
Return the drained pasta to the warm pot over low heat. Pour the cottage cheese pesto over the pasta and toss gently, adding the reserved pasta water a little at a time until the noodles are lightly coated and silky.
- 4
Serve immediately, garnished with extra basil.
Creator's notes
Blending cottage cheese into pesto makes the sauce cheesier, creamier, and more filling. It can be eaten hot or cold.
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