Red Lentil Pasta with Broccoli and Lemon Cottage Cheese Cream

Instructions

1. 1

   Cook the pasta

   Bring the water to a boil in a large pot, add 3 g of salt, and cook the pasta according to the package instructions, usually 7–9 minutes, until al dente. Before draining, reserve 60 ml of the cooking water.

   
2. 2

   Add the broccoli

   When the pasta has about 3 minutes left to cook, add the broccoli florets to the pot. Cook them with the pasta until the broccoli is tender but still bright in color and slightly crisp. Drain everything.

   
3. 3

   Make the cottage cheese cream

   Blend the cottage cheese until smooth with 60 ml of the reserved pasta water, finely grated zest from half the lemon, and 15 ml of lemon juice. The result will be a thick, smooth cream.

   
4. 4

   Sauté the garlic

   Heat the olive oil in a wide pan over medium heat. Add the finely chopped garlic and cook for about 30 seconds, just until fragrant; do not let it brown.

   
5. 5

   Combine and season

   Add the drained pasta and broccoli, along with the cottage cheese cream, to the pan. Stir over low heat for 1–2 minutes without bringing it to a vigorous boil. Stir in the Parmesan and black pepper. Taste; the lemon adds fresh acidity, while the Parmesan adds saltiness. Divide into two portions and serve immediately.