Ingredients
1 ounce Parmesan cheese (1/2 cup finely grated or 1/3 cup store-bought grated)
2 cloves garlic
1 medium lemon
1 pound dried short pasta, such as gemelli, fusilli, or cavatappi
1 1/2 cups full-fat cottage cheese
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
Chopped fresh basil leaves, for garnish (optional)
Directions
1
Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought. Finely grate 2 garlic cloves. Finely grate the zest of 1 medium lemon, then juice the lemon until you have 3 tablespoons.
2
Add 1 pound short dried pasta to the boiling water and cook 1 minute less than the package instructions. Meanwhile, add 1 1/2 cups full-fat cottage cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the food processor. Process until smooth, about 1 minute.
3
When the pasta is ready, reserve 1 1/2 cups of the pasta water. Drain the pasta and return to the now-empty pot. Place over medium-low heat and add the cottage cheese mixture and 1 cup of the pasta water, 1/2 cup at a time stirring between each addition until the sauce is well combined and creamy. Let sit to thicken slightly, about 2 minutes.
4
Serve garnished with chopped fresh basil leaves and more Parmesan cheese if desired.