Bowtie Pasta with Creamy Cilantro Pesto
Submitted by shally
Farfalle tossed in a creamy cilantro pesto made with cottage cheese and yogurt, finished with garlic and red pepper flakes. Light, fresh, and easily made vegan.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minPesto doesn’t always have to be about basil and pine nuts.
This lighter version blends fresh cilantro with cottage cheese and yogurt into a creamy, herbaceous sauce that clings to every ruffle of bow tie pasta.
A quick hit of garlic sizzled in olive oil with red pepper flakes adds warmth without heaviness.
The whole thing comes together in 30 minutes and feels like a fresh twist on a familiar favorite.
Variations
- Vegan version: Swap the cottage cheese and yogurt for half a pound of firm tofu
- Loaded up: Saute slivered onion with red and yellow bell pepper strips alongside the garlic for extra color and crunch
Kitchen Tips
- Blend the sauce for a full 30 seconds to get it silky smooth; cottage cheese can be grainy if under-processed
- Cook the garlic just until fragrant, about one minute, so it doesn’t turn bitter
- Toss the hot pasta with the sauce immediately so the heat loosens it into a coating consistency
Ingredients
Directions
To make vegan, replace cottage cheese and yogurt with ½# firm tofu.
Cook pasta in boiling, salted water until al dente.
Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or food processor.
Process 30 seconds.
Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute.
Add red pepper flakes; remove from heat.
Drain pasta; toss with sauce and garlic in serving bowl.
Sprinkle with Parmesan.
Variation: Sauté slivered onion and sweet red and yellow bell pepper strips along with garlic.
Cook 3 minutes, or until crips-tender.
Proceed with recipe.
Comments
