Tagliardi Pasta with Creamy Cottage Cheese


  • Parmesan cheese (1/3 cup store-bought grated)
  • 2 cloves garlic
  • 1 lemon
  • 8 Asparagus Stalks -blanched
  • 1 1/2 cups full-fat cottage cheese
  • 1/2 teaspoon kosher salt, plus more for the pasta water
  • 1/4 teaspoon freshly ground black pepper
  • Chopped fresh basil leaves, for garnish (optional)


Time: 30 Minutes
Yield: Serves 2
  • Bring a large pot of well-salted water to a boil on medium-high heat. As the water heats, prepare the following: Finely grate 1 ounce of Parmesan cheese or use 1/3 cup of pre-grated cheese. Grate 2 garlic cloves and the zest of 1 medium lemon.
  • Chop the asparagus into 1 1/2 inch segments. Heat olive oil in a pan and then introduce the asparagus at medium. Saut√© for 7-8 minutes, or until the asparagus turns a vibrant green. Set aside.
  • Cook 1 pound of pasta in boiling water for 1 minute less than the package suggests. In the meantime, in the food processor add 1 1/2 cups of full-fat cottage cheese, squeeze out 3 tablespoons of lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper and blend until the mixture is smooth, about 1 minute.
  • Once the pasta is done, save 1 1/2 cups of the cooking water before draining. Return the pasta to the empty pot over medium-low heat, mixing in the asparagus, cottage cheese blend and 1 cup of the reserved pasta water gradually, half a cup at a time, until the sauce becomes creamy. Allow the mixture to thicken for about 1 minutes.
  • Garnish with chopped fresh basil and additional Parmesan cheese to taste before serving.
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