I first started making this dish using ricotta cheese, but I no longer use it.  I was making it one night and realized I had forgotten to buy ricotta, but I had cottage cheese.  It turns out I liked it better.  This “sauce” it so fast it will be ready before the pasta is.

Add whatever steamed veggies you like, maybe some grilled chicken or not.  It has never failed to please the men in my house.

“Ricotta”-Walnut Pasta with Snap Peas

You’ll need:

Your favorite pasta, cooked al dente and drained

One quart bag of grilled chicken chunks, defrosted

In a food processor combine:

1/2 cup cottage cheese

1/2 cup parmesan cheese

1/2 cup yogurt

1/2 cup walnuts

2 cloves peeled garlic

1/2 cup fresh basil leaves (how to have basil year round here)

1 tsp salt (optional)

fresh ground pepper (more is better)

Process until sauce is  still a little lumpy (walnuts).

Cook your favorite pasta according to package directions.  I like to use rotini or fusilli because the ridges catch more sauce.

While the pasta is cooking, steam your vegetable ( I like broccoli or snap peas for this dish) in your microwave until its tender-crisp.  Drain any residual water.

When the pasta is almost done, warm up your grilled chicken bag until hot.

Drain pasta and return into pot.  Add broccoli (or something else) and chicken and all of the sauce. Mix until well combined.

You can also add grape tomatoes, black olives, etc.   Serve immediately with more parmesan and a good crusty bread.

Note:  You can use whatever fat content you like, understanding that going completely “fat-free” will undermine the overall flavor, but low fat works well.