Lemon Spinach Pesto Pasta

Ingredients

4-6 servings:

• 8 oz whole-milk cottage cheese (small curd)
• 1 lemon, zested and juiced
• 3.5 oz grated Parmesan + more for garnish
• 2 Tbsp extra virgin olive oil + more for garnish
• 3 oz baby spinach
• 1-2 garlic cloves pealed and smashed
• 2.5 oz torn basil leaves
• 1 lb spaghetti or another long pasta
• 1.5 cups pasta water, reserved
• salt, to taste

Directions

1. Bring a large bot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1.5 cups cooking water. Drain pasta and set aside.

2. While pasta cooks, zest and juice 1 lemon into food processor. Add cottage cheese, parmesan, olive oil, garlic, spinach, and basil. Blend until very smooth (may take up to 5 min and you may need to add spinach in batches).

3. When pasta is done, add 3/4 cup of pasta water to pesto and blend again until smooth.

4. Off the heat, add the pesto mixture to the pasta and toss until evenly coated. Add reserved pasta water as needed until sauce is smooth.

5. To serve, season to taste with salt. Top with drizzle of olive oil and additional parmesan cheese.

Notes

• A light, refreshing pasta for summer. Works well hot or chilled.

• Use large block of parmesan (rather than pre-shredded). Add large chunks to food processor and blend until ground. Remove some for garnishing, then add the rest of the pesto ingredients.

Reference

NYT Cooking