Spaghetti with light pesto

Ingredients for 4 servings:

• 225g spaghetti
• 55 g basil, fresh leaves
• 25 g parsley, flat-leaf, fresh
• 1 garlic clove(s)
• 25 g pine nuts
• 1 tsp olive oil
• 115 g cottage cheese, low fat
• 20 g Parmesan, freshly grated + 4 tsp for sprinkling
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Low-fat

Cook the pasta al dente. Meanwhile, prepare the pesto. Blend half each of the basil and parsley, along with the garlic, pine nuts, and cottage cheese in a blender (or use an immersion blender) until smooth. Then add the remaining basil (reserve a few leaves for decoration) and the remaining parsley along with the grated Parmesan, season with salt and pepper, and blend briefly again. Drain the pasta and return it to the pot. Add the pesto and mix thoroughly with two forks. Divide the pasta among warmed plates, garnish with basil leaves, and serve immediately with a teaspoon of Parmesan per serving, if desired. 8g fat per serving.