High-Protein Cottage Cheese Pesto Pasta - Creamy, Fresh, and Satisfying

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Pasta: 12 ounces short pasta (fusilli, rotini, penne, or shells). Shapes with grooves hold the sauce best.
Cottage cheese: 1 1/2 cups (full-fat or 2% for the creamiest result). Low-fat works but won’t be as rich.
Pesto: 1/2 cup good-quality basil pesto (store-bought or homemade).
Lemon: Zest and juice of 1/2 lemon for brightness.
Parmesan: 1/3 cup finely grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving.
Olive oil: 1–2 tablespoons, optional, for gloss and mouthfeel.
Garlic: 1 small clove, grated or finely minced (optional if your pesto is garlicky).
Salt and pepper: To taste. Kosher salt for pasta water; black pepper or red pepper flakes for heat.
Add-ins (optional): 1–2 cups baby spinach, peas, roasted cherry tomatoes, grilled chicken, or shrimp.

Boil the pasta: Bring a large pot of well-salted water to a rolling boil. Cook the pasta until just al dente. Reserve 1 cup of pasta water, then drain.
Blend the sauce: In a blender or food processor, add cottage cheese, pesto, lemon zest, lemon juice, Parmesan, olive oil (if using), and garlic. Blend until completely smooth and creamy. Taste and season with salt and pepper.
Warm gently (optional): If you prefer a hot sauce, pour the blended sauce into the empty pasta pot over low heat. Stir for 1–2 minutes—do not boil—to keep it silky.
Toss with pasta: Add the drained pasta to the pot with the sauce. Toss to coat, adding splashes of reserved pasta water as needed to loosen and gloss the sauce. It should cling but still look fluid.
Add veggies or protein: Fold in spinach to wilt, or stir in peas, tomatoes, or pre-cooked protein. Warm through for 1 minute.
Finish and serve: Season again with salt, pepper, or red pepper flakes. Top with extra Parmesan and a drizzle of olive oil. Serve immediately.