Place a medium, saucepan over a medium/high heat, add the olive oil leek, garlic, and a good pinch of salt. Cook this stirring for 4-5 minutes, stirring often.
Green Goddess Cottage Cheese Pasta – by Chef Tom Walton
This delightful dish combines the wholesome goodness of Brancourts Cottage Cheese with an array of fresh, vibrant veggies, and perfectly cooked pasta.
4
Method
1.
2.
Add the baby spinach, peas and cook another 2 minutes, to wilt the spinach and defrost the peas.
3.
Transfer ¾ of the veggie mix to a blender, keep the remainder in the pot, set aside.
4.
Add half the 1/3 of the cottage cheese to the blender along with the vegetable stock, blending to a smooth sauce.
5.
Bring a large pan of lightly salted water to the boil and add the pasta, cooking according to packet instructions.
6.
Add the snap peas to the pasta for the last minute of cooking then drain both, reserving ½ cup pasta water.
7.
Add the pasta back to the pan with reserved veggies. Pour over the sauce and stir through to combine well, using a little pasta water if needed to thin out. Season to taste and serve, topped with remaining cottage cheese and a crack of black pepper.
Ingredients
3 tbsp olive oil
1 small leek, halved & thinly sliced
3 clove garlic, roughly chopped
200g baby spinach
1 cup frozen peas
250g Brancourts Cottage Cheese
250ml vegetable stock
400g dried rigatoni
200g snap peas, trimmed, halved
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