240gm pasta (I used farfalle)
250gm broccoli, broken into florets
150gm green asparagus, cut into 3cm lengths
3Tblsp pesto
250gm fat free smooth cottage cheese
4Tblsp pine nuts
16 cherry tomatoes, halved
Method
Cook the pasta in lightly salted boiling water.
Drain when al dente, reserving about 3Tblsp of the cooking water.
Steam, microwave or boil the broccoli and asparagus.
Drain and keep warm.
Stir the pesto through the cottage cheese.
Put the pasta, reserved liquid, tomato halves and cheese/ pesto mix back in the pan.
Reheat very gently. (Cottage cheese tends to separate when it gets too hot.)
Serve garnished with the pine nuts, and a salad on the side.
This is just as good cold, so you can use leftovers for a packed lunch that needs no heating.
I thought, after I had made this, that I could have dropped the asparagus and broccoli into the same pan as the pasta, and saved on the washing up!
