Spinach Cottage Cheese Pesto Pasta

Packed with protein, fibre and vibrant flavors, this pasta dish is not only a treat for your taste buds but also a nourishing option for your body.

Ingredients:

For the pasta

• 250 grams chickpea pasta (fusili)

• 100 grams gluten-free pasta (fusili)

For the pesto

• 500 grams low-fat cottage cheese

• 1/4 cup extra virgin olive oil

• 1/2 cup pumpkin seeds

• 4 cloves of garlic

• zest and juice of 1 lemon

• 4 cups of spinach

• 1/2 tsp. salt

Directions:

1. Cook the pasta according to package instructions until al dente. Drain the pasta and reserve a small amount of the pasta water for later.

2. In a blender, combine cottage cheese, olive oil, pumpkin seeds, garlic, lemon zest and juice, spinach and salt. Blend on high until smooth and creamy, about 3 minutes.

3. In a large skillet, heat the pesto sauce over medium heat until warmed through.

4. Add the cooked pasta to the skillet with the pesto sauce and toss until the pasta is evenly coated. If the sauce is too thick, you can add more pasta water to reach your desired consistency.

5. Serve the Cottage Cheese Spinach Pesto Pasta hot, garnished with additional grated Parmesan cheese and red pepper flakes if desired. Enjoy!

6. Alternatively, separate into tupperware containers for an easy weekly meal prep!