By Reece Carter | Nutritionist
Published 2 December 2024
10m
25m
4
10
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Step 1:
Cook pasta according to packet instructions, then strain it and reserve a little of the pasta water.
Step 2:
Bring a small pot of water to the boil, place a steamer or colander over the top, and add the asparagus. Cover and leave to steam for 2 minutes (you want it to still be a little crunchy), then add the peas for a further minute. Remove from the heat and place under running cool water to stop the vegetables from cooking further, then leave to drain and place to one side.
Step 3:
Heat the olive oil in a heavy-based, wide pot over a low heat. Slice the white part of the leek then fry for 5 to 6 minutes or until soft. Stir through the cottage cheese, being careful not to leave it unattended or it might separate. Add the steamed vegetables and a splash of the pasta water.
Step 4:
Add the cooked pasta and stir it through until coated in the sauce and heated through. Remove from the heat and stir through the chopped herbs.
Step 5:
To serve, top with a little shaved Parmesan, salt and plenty of cracked black pepper.
