Spaghetti With Cottage Cheese Pesto - cooking recipe

Ingredients

10 ounces frozen chopped spinach, thawed and well drained
1/2 cup hot water
1/3 cup cottage cheese
1/3 cup snipped fresh basil or 2 tablespoons dried basil
2 tablespoons grated parmesan cheese
1 tablespoon olive oil or 1 tablespoon cooking oil
2 garlic cloves, minced
4 ounces spaghetti or 4 ounces fusilli, cooked and drained

Preparation

For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, parmesan cheese, oil and garlic.
Cover and blend or process until smooth.
Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately.