This recipe features a creamy green pasta dish made with cottage cheese, miso paste, and peas, brightened with lemon. It combines sautéed aromatics with a blended pea and cheese sauce tossed with al dente pasta.
1. Bring water to a boil for pasta.
2. Meanwhile, dice 1/2 onion or shallot and chop 4 cloves garlic. Sauté them in a large skillet until golden brown.
3. When onions and garlic are golden brown, salt the pasta water, add 2 cups pasta, and cook until al dente according to package directions.
4. Season the sautéed onions and garlic with salt, black pepper, and red pepper flakes.
5. Add 1 cup frozen peas to the skillet with the sautéed aromatics.
6. Add 1/4 cup - 1/2 cup pasta water to the peas in the skillet to help them defrost.
7. Before draining the al dente pasta, make sure to reserve 1/2 - 1 cup pasta water.
8. Pour the pea mixture from the skillet into a blender. Add 1 cup whole milk cottage cheese and 1 tablespoon white miso paste. Blend until smooth.
9. Return the cooked pasta to the skillet. Add the blended pea mixture. Stir to combine, adding additional reserved pasta water as needed to achieve your desired creamy consistency.
10. Serve immediately with lemon zest and a squeeze of fresh lemon juice.
