Creamy Kale Pasta


For a super easy, nut-free take on pesto, we swapped in cottage cheese. It adds creaminess and body (and a good dose of protein!). Be sure to reserve some pasta cooking water for tossing the saucy pasta with kale before serving.

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4 serving(s)

Total Time:
25 mins


  • 12 oz.

    short pasta (like orecchiette or gemelli)

  • 2

    scallions, roughly chopped

  • 1

    5-oz pkg baby kale

  • 1/2 c.

    cottage cheese

  • 1/3 c.

    grated Parmesan, plus more for serving

  • Kosher salt and pepper

  • 2 tbsp.

    extra virgin olive oil


NUTRITIONAL INFORMATION (per serving): About 445 calories, 11.5 g fat (3.5 g saturated), 17 g protein, 464 mg sodium, 67 g carbohydrate, 5 g fiber

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Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).

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