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Feel Good Foodie

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.

⏱ 10 minItalian-Americanpastapestocottage cheesehigh proteinvegetarian

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. 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. 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. 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. 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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