For a super easy, nut-free take on pesto, we swapped in cottage cheese. It adds creaminess and body (and a good dose of protein!). Be sure to reserve some pasta cooking water for tossing the saucy pasta with kale before serving.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 472
- 12 oz.
short pasta (like orecchiette or gemelli)
- 2
scallions, roughly chopped
- 1
5-oz pkg baby kale
- 1/2 c.
cottage cheese
- 1/3 c.
grated Parmesan, plus more for serving
-
Kosher salt and pepper
- 2 tbsp.
extra virgin olive oil
Directions
-
- Step 1Cook pasta per package. directions. Reserve 1/2 cup cooking water, drain, and return pasta to pot.
- Step 2While pasta cooks, in food processor, pulse scallions and 3 cups kale to finely chop. Add cottage cheese, Parmesan and 1/2 teaspoon each salt and pepper; pulse to combine.
- Step 3Scrape down sides, then with machine running, gradually add oil and puree until smooth.
- Step 4Toss pasta with sauce to coat, then toss with remaining 3 cups kale, adding a couple tablespoons reserved pasta water as necessary to help kale wilt. Serve topped with additional Parmesan and freshly cracked pepper.
NUTRITIONAL INFORMATION (per serving): About 445 calories, 11.5 g fat (3.5 g saturated), 17 g protein, 464 mg sodium, 67 g carbohydrate, 5 g fiber
Did you make this recipe? Comment below!
Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
Recipe Editor
Susan (she/her) is the recipe editor at Good Housekeeping, where she pitches ideas, parses words, and produces food content. In the Test Kitchen, she cooks (and samples!) recipes, working with developers to deliver the best written versions possible. A graduate of Brown University and a collaborator on several cookbooks, her previous experience includes stints at Food & Wine, Food Network, three meal kit companies, a wine shop in Brooklyn, and Chez Panisse, the pioneering restaurant in Berkeley, California. She enjoys playing tennis, natural wines, and reality competition shows.
Source : Goodhousekeeping
