Happy Intuitive Cottage Cheese Stuffed Shells with Asparagus, Peas, and Pesto
Serves 420 mins prep20 mins cook
A recipe for medium-sized shells stuffed with a creamy cottage cheese filling, served with charred asparagus and peas, and drizzled with a homemade loose pesto. Topped with fresh mint, lemon zest, parmesan, and chili flakes.
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Instructions
1. Prepare the pesto: In an immersion blender or food processor, combine olive oil, basil, garlic, red chili flakes, pine nuts, parmesan, lemon, and salt. Blend until you achieve a loose pesto consistency. 2. Prepare the filling: In a bowl, mix together full fat cottage cheese, garlic, salt, and lemon juice. 3. Cook the pasta: Cook medium-sized shells according to package directions until al dente. Drain and set aside. 4. Char the vegetables: In a pan, char the asparagus and peas in olive oil with salt until tender-crisp. 5. Assemble: Stuff the cooked shells with the cottage cheese filling. Arrange the charred peas and asparagus on a serving plate, either alongside or on top of the stuffed shells. Drizzle generously with the loose pesto. 6. Garnish: Add a few leaves of fresh mint, then top with lemon zest, fresh parmesan, red chili flakes, and flakey sea salt. Enjoy!View original recipe