Creamy cottage cheese & basil bucatini

Name: Creamy cottage cheese & basil bucatini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 180 g No.1 bucatini pasta; 25 g Parmigiano Reggiano; 1 unwaxed lemon; 175 g natural cottage cheese, at room temperature; 2 tbsp extra virgin olive oil; ¼ tsp garlic granules; ½ tsp sea salt flakes, plus extra if needed; 25 g pack basil, leaves picked; 25 g pine nuts, toasted

"The thing I like best about this recipe is it only takes 15 minutes from start to finish", says Waitrose cook Katie Bishop, who created this super creamy sauce for our Youtube series, Let's Cook. You'd never believe it isn't made with double cream but instead, drumroll... cottage cheese! Follow Katie Bishop on Instagram.

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Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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180g No.1 bucatini pasta
25g Parmigiano Reggiano
1 unwaxed lemon
175g natural cottage cheese, at room temperature
2 tbsp extra virgin olive oil
¼ tsp garlic granules
½ tsp sea salt flakes, plus extra if needed
25g pack basil, leaves picked
25g pine nuts, toasted

Bring a large pan of water to the boil and cook the pasta according to pack instructions. Meanwhile, put the Parmigiano Reggiano into a blender and whizz until finely chopped. Grate the zest from about half the lemon into the blender, then add the cottage cheese, oil, garlic granules, salt and basil leaves, reserving a few smaller leaves to serve. Blend for at least 2-3 minutes or until silky smooth. Season, adding a touch more lemon zest if needed.
Scoop out a mugful of the pasta water, then drain. Return the pasta to the pan, then toss in the green sauce, adding a little of the reserved pasta water as needed to loosen and help the sauce coat the pasta.
Serve in shallow bowls topped with the pine nuts, some freshly ground black pepper and the reserved basil leaves, plus an extra drizzle of oil and some more finely grated Parmigiano Reggiano, if you like.