creamy cottage cheese boursin pasta

serves 4 to 6 (can easily be halved)

Ingredients

  • Kosher salt
  • 1 pound protein pasta, such as Banza or Barilla Protein Plus
  • 1 cup frozen peas
  • 1/2 round Boursin Garlic and Fine Herbs cheese
  • 1 cup full-fat cottage cheese
  • 1 tablespoon cornstarch
  • Zest and juice of 1/2 lemon, plus more to taste
  • Freshly-ground black pepper

Instructions

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook 1 minute less than package directions for al dente. Add the peas during the last 2 minutes.
  • Reserve about 1 1/2 cups of the pasta water, then drain. Drizzle with oil to prevent sticking, if needed.
  • Meanwhile, in a high-speed blender, combine the Boursin, cottage cheese, cornstarch, lemon zest and juice, 1/2 teaspoon salt, and several grinds pepper. Add a splash of pasta water and blend until smooth. Add more pasta water as needed until it’s thick but pourable.
  • Rinse out the pasta pot with cold water to cool it down, then wipe it dry. Add the sauce and cook over medium-low heat until it starts to bubble and thicken, 2 to 3 minutes. Add the pasta and peas and toss, adding more pasta water as needed, until the sauce clings to the pasta.
  • Season with salt and lemon juice to taste, then top generously with more black pepper and lemon zest.
Inspired by tenderherbs.