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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Martha Rose Shulman Ingredients:
1 lb asparagus, trimmed and cut into 1-inch lengths |
1 -2 garlic clove, peeled |
1/2 cup cottage cheese (nonfat or low-fat) |
1/4 cup low-fat milk |
salt |
fresh ground black pepper |
3/4 lb farfalle pasta |
2 tablespoons chopped fresh chives (or parsley) |
1 ounce pecorino cheese or 1 ounce parmesan cheese, grated |
Directions:
1. Bring a large pot of water to a boil; add 1 tablespoon salt; then drop in the asparagus; boil 3-5 minutes, until just tender; remove from water using a slotted spoon; refresh with cold water and set asparagus aside.
2. Chop the garlic in food processor fitted with a steel blade; when it adheres to the sides, stop the machine and scrape down the sides.
3. Add the cottage cheese; blend until fairly smooth; scrape down the sides.
4. Add in the milk; blend again until smooth; add salt and pepper to taste; transfer to a wide pasta bowl.
5. Bring the water in the pot back to a boil; add in the pasta; stir to make sure the pasta doesn’t stick to the bottom of the pot; cook until al dente; reserve 1/4 cup cooking water and drain pasta.
6. Stir the reserved cooking water into the cottage cheese mixture; add the pasta, asparagus, chives, and pecorino; toss to combine; serve hot.
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