A protein-packed recipe for green pasta sauce with cottage cheese, also included in my cookbook Make More With Less …
Serves 2
Ingredients
200g greens (cavolo nero, kale, chard, spinach or a mix)
3 heaped tbsp cottage cheese, plus more for serving
A large handful of basil or parsley (or both)
Parmesan cheese
Salt and pepper
Extra virgin olive oil
200g pasta of your choice (75-100g per person)
Method
1. Bring a pot of well-salted water to the boil. Add the greens to the water and boil for 2 minutes. Lift them out but keep the water. Rinse the greens under cold water, then squeeze out as much liquid as you can.
2. Add the greens to a blender with the cottage cheese, basil or parsley, a generous grating of Parmesan, salt and pepper, and a few good glugs of extra virgin olive oil. Blitz until smooth and add the lemon juice. Taste and add more if needed.
3. Cook your pasta in the same pot of water. Drain, keeping back a mug of the cooking water. Toss the pasta with the green sauce, loosening with a splash of pasta water until everything’s glossy and coated. Finish with an extra dollop of cottage cheese and more Parmesan if you’re feeling generous!