Red Lentil Pasta with Cottage Cheese Basil Pesto

Preparation Steps

1. Toast the cashews

   Heat a dry skillet over medium heat. Toast the cashews for 3 to 4 minutes, stirring often, until they smell nutty and show a few deeper golden spots; transfer to a plate to cool briefly.

2. Cook the pasta

   Bring the water to a rolling boil in a large pot. Add the salt and red lentil pasta, then cook for about 7 minutes, stirring twice to prevent sticking; the pasta should be tender through the centre but still hold its shape. Scoop out the reserved pasta water, then drain the pasta.

3. Blend the pesto

   Blend the cottage cheese, fresh basil, toasted cashews, olive oil, garlic, fresh lemon juice, salt, black pepper, and reserved pasta water for 45 to 60 seconds. Stop when the pesto is thick yet pourable, with no visible cottage-cheese curds, and it falls from a spoon in a slow ribbon.

4. Coat and serve

   Return the drained pasta to the warm pot off the heat and add the pesto. Toss for 1 minute until every spiral is coated and the sauce looks glossy rather than pooled at the bottom of the pot. Serve straight away.