Creamy Basil Pesto Pasta
Indulge in the creamy and nutty flavors of Basil Pesto Pasta! Blended cottage cheese and vibrant pesto create a rich, velvety sauce, perfectly coating al dente pasta. Topped with toasted pine nuts, parmesan, and a hint of lemon zest, it’s a wholesome twist on a classic comfort dish.
Ingredients
- 300 grams pasta (shape of your choice)
- 1-2 tbsp olive oil
- 3 garlic cloves
- 500 grams cottage cheese
- 180 grams basil pesto
- ½ cup grated parmesan cheese
- 2 tbsp pine nuts
- 1 tbsp lemon juice
- Salt and pepper, to taste
- ¼ cup reserved pasta water
Garnish:
- Grated parmesan
- Toasted pine nuts
- Lemon zest
Instructions
- Boil the pasta (300g) according to the instructions on the package. Before draining, save about ¼ cup of the pasta water and set it aside.
- Heat a dry pan over medium heat. Add the pine nuts (2 tbsp) and toast them for about 2-3 minutes, or until golden and fragrant. Once done, remove from the pan and set aside.
- Place the cottage cheese (500g) in a blender or food processor and blend until smooth and creamy.
- Heat olive oil (1-2 tbsp) in the same pan over medium heat. Add the chopped garlic (3 cloves) and sauté for 1-2 minutes until aromatic but not browned.
- Add the blended cottage cheese and basil pesto (180g) to the pan with the garlic. Let it simmer for about 2-3 minutes, stirring occasionally.
- Gradually add the grated parmesan cheese (½ cup), lemon juice (1 tbsp), and the reserved pasta water (¼ cup) to the pan. Stir until you achieve the desired sauce consistency. Season with salt and pepper to taste.
- Add the cooked pasta to the pan, tossing it well to coat in the creamy pesto sauce. Stir in the toasted pine nuts.
- Garnish the dish with extra toasted pine nuts, grated parmesan, and lemon zest for a fresh, zesty finish.