Cottage Cheese Creamy Pesto Pasta
Recipe from Two Peas and Their Pod
You only need 3-ingredients and 20 minutes to make this protein-packed creamy pesto pasta. It is the perfect weeknight meal, kids and adults love it!
Servings: 6
Calories: 435kcal
Ingredients
- 1 lb orecchiette pasta, or pasta of your choice
- 1 cup basil pesto
- 1 cup cottage cheese, I recommend 2% or 4%
- 1/2 cup reserved pasta water
- Kosher salt and black pepper, to taste
- For garnish: crushed red pepper flakes, fresh basil, and Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve 1 cup of the pasta water. Use a colander to drain the pasta. Return to pot or place in a large serving bowl.
- In a blender or food processor, combine the pesto, cottage cheese, and 1/2 cup of reserved pasta water. Blend until smooth. Season with salt and pepper, to taste.
- Add the creamy pesto sauce to the pasta and stir until pasta is well coated. Garnish with crushed red pepper flakes, fresh basil, and Parmesan cheese, if desired. Serve warm.
Notes
I use 1/2 cup reserved pasta water, but if the sauce is too thick for your liking, you can add a little extra pasta water and blend again. I always save 1 cup just to be safe!
Nutrition
Calories: 435kcal | Carbohydrates: 54g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 9mg | Sodium: 501mg | Potassium: 205mg | Fiber: 3g | Sugar: 4g | Vitamin A: 882IU | Calcium: 111mg | Iron: 1mg