Garlic Parsley Pesto with Pasta

1 cup low-fat cottage cheese or part-skim ricotta
5 tablespoons grated Parmesan cheese
1/2 cup boiling water
1/2 cup loosely packed fresh parsley
1/2 cup fresh basil
2 large cloves garlic
salt and coarse pepper to taste
3 cups tender-cooked pasta

Have cheeses at room temperature.  Blend with remaining ingredients (except pasta) until smooth in blender or food processor.  Toss with pasta.  This is also good on baked potatoes, cooked rice or steamed vegetables.  Makes 3 servings.

Source: From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Madison Area Community Supported Agriculture Coalition


Leave a Reply

Your email address will not be published. Required fields are marked *