A creamy pesto pasta with over 35g protein per serving, ready in only 15 minutes

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Издатель May 27, 2026

This High-Protein Cottage Cheese Pesto Pasta is lighter than classic creamy pesto, but still tastes rich, fresh and so satisfying. The sauce is made with basil, toasted pine nuts, Parmesan, garlic, lemon, olive oil and cottage cheese, then blended until smooth and creamy.

I used Fusilli Amalfi from @lafabbricadellapastagragnano , one of their stunning new pasta shapes, and the long twists hold the sauce beautifully. But any pasta you love will work here.

Ingredients
* 170g uncooked pasta of your choice
* 50g fresh basil, plus extra for garnish
* 30g toasted pine nuts
* 40g Parmesan, plus extra for serving
* 1 garlic clove
* 30ml olive oil
* Juice of 1/2 lemon
* 300g cottage cheese
* Salt, to taste
* A splash of water, if needed
* 1/2 cup reserved pasta water
Method
Add the basil, toasted pine nuts, Parmesan, garlic, olive oil, lemon juice, cottage cheese and salt to a food processor. Blend until smooth and creamy, adding a small splash of water if needed to help the sauce blend. You can also use an immersion blender for this step.
Cook the pasta in a large pan of salted boiling water according to the packet instructions. Before draining, reserve about 1/2 cup of the pasta water.
Pour the blended pesto sauce into a pan and add the reserved pasta water. Stir well, then bring the sauce to a gentle simmer. Cook over a low heat for a few minutes, stirring often, until the sauce thickens slightly and turns silky.
Add the drained pasta to the sauce and toss until fully coated. Serve straight away with extra Parmesan and fresh basil on top.

PRINTABLE RECIPE IS ON MY SITE, LINK IN BIO