Emerald Pesto Rigatoni
5 min prep10 min cookEasy

Emerald Pesto Rigatoni

Edamame spaghetti in a creamy cottage-cheese pesto with Parmesan

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Edamame spaghetti in a pesto sauce where fat-free cottage cheese replaces the oil base. You still get that rich, herby pesto flavor with Parmesan and fresh basil, just without the fat bomb.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/8

Pasta & Sauce

  • 50gDry edamame spaghetti (or soybean pasta)
  • 60gFat-free cottage cheese (or plain 0% Greek yogurt)
  • 15gTraditional green pesto
  • 1 cloveGarlic, finely minced
  • 10gGrated Parmesan cheese
  • a fewFresh basil leaves (optional)
  • to tasteSalt and freshly ground black pepper
  • a splashUnsweetened almond milk or reserved pasta water

👨‍🍳Method

1

Boil the Pasta

3-5 min

Bring a pot of salted water to a boil. Add the edamame or protein pasta and cook according to the package directions (usually 3-5 minutes). Drain the pasta, reserving about 2 tablespoons of the starchy pasta water.

💡The starchy pasta water is liquid gold — it helps the sauce emulsify and cling to the noodles.
2

Make the "Lean White Pesto" Sauce

1-2 min

In a small blender or food processor, combine the fat-free cottage cheese, the 15g of traditional green pesto, the minced garlic, salt, and black pepper. Blend until completely smooth and creamy. If it is too thick, add a tiny splash of unsweetened almond milk.

💡This step replaces the high-fat oil base of traditional pesto with a high-protein, creamy base — you get all the flavor at a fraction of the calories.
3

Combine

1-2 min

Place a non-stick skillet over very low heat. Add the cooked pasta, the blended creamy pesto sauce, and a splash of the reserved pasta water. Toss gently for 1-2 minutes just until the sauce is warmed through and evenly coats the noodles.

💡Do not let it boil, or the dairy may separate. Keep the heat very low — you're just warming, not cooking.
4

Garnish and Serve

1 min

Transfer the creamy green pasta to a serving bowl. Top evenly with the 10g of grated Parmesan cheese and garnish with fresh basil leaves if desired. Serve immediately.

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