Creamy Pesto Pasta (with Cottage Cheese)

What you need

Ingredients

• 12 ounces mezze rigatoni (or pasta shape of your choice (use gf pasta for gluten-free))
• ⅔ cup low-fat cottage cheese (I like Good Culture)
• 2 cloves garlic
• 2 cups fresh basil (packed)
• 5 to 6 tablespoons water
• 5 tablespoons parmesan cheese ( or Pecorino Romano grated, plus more optional for topping)
• 1 ½ tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon black pepper (plus more to taste)

In the correct order

Instructions

1. Bring a large pot of generously salted water to boil.
2. Add the cottage cheese to a small blender with 2 tablespoons water, and process for about 15 seconds until smooth. Set aside.
3. Add garlic cloves to the food processor. Turn on for 15 to 30 secs until minced. Add the basil and continue processing until finely chopped. Add 3 to 4 tablespoons water, parmesan cheese, olive oil, lemon juice, salt, and pepper. Process until smooth throughout.
4. Once the pot is boiling, cook the pasta al dente, according to package directions. About 1 minute before draining, remove 1/2 cup pasta water and set aside. Drain the rest and pour the pasta back into the pot, remove from heat, let sit 2 minutes off the heat to prevent the sauce from breaking.
5. Pour in the pesto and stir, then the cottage cheese and stir well, until no streaks remain and the sauce and pasta are coated throughout.
6. If you would like the sauce any thinner, you may add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency.
7. Top off with extra grated parmesan cheese, fresh basil leaves, and some extra salt and cracked black pepper, if desired.