Cottage Cheese Pesto Pasta
The viral high-protein pasta trend — blending cottage cheese with Genovese pesto creates a creamy, protein-rich sauce that coats pasta like a ricotta-pesto hybrid but with twice the protein. Ready in 15 minutes.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Cook pasta in heavily salted water until al dente. Reserve 100ml pasta water before draining.
About 5 min
Blend cottage cheese, pesto, garlic, lemon juice and half the parmesan until completely smooth and creamy.
About 14 min
In the drained pasta pot over low heat, combine the cottage cheese pesto sauce with the hot pasta. Add pasta water gradually to reach a silky, coating consistency.
About 14 min
Stir in cherry tomatoes. Remove from heat.
About 14 min
Serve with remaining parmesan, fresh basil and a crack of black pepper.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 28 g
- Carbs
- 68 g
- Fat
- 12 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 580 mg
Contains: gluten, dairy
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Recipe by Boon Tools.