Tagliardi with Lemon Cottage Cream
Fresh flavors paired with IL Villaggio Grated Parmesan bring a pop of spring to this creamy pasta dish.
Prep Time: 10 minutes • Cook Time: 20 minutes

Ingredients (Serves 2)

  • 1/3 cup IL Villaggio Grated Parmesan
  • 2 cloves garlic
  • 1 lemon
  • 8 Asparagus Stalks -blanched
  • Tagliardi Pasta
  • 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)

Instructions

Bring a large pot of well-salted water to a boil on medium-high heat. As the water heats, 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 add the asparagus. Saute for 7-8 minutes over medium heat, 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 minute.

Sprinkle the IL Villaggio Grated Parmesan cheese, lemon zest, and basil leaves over the pasta. Enjoy!