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Serves 6


  • 2 cups cherry tomatoes
  • 2-3 cloves garlic
  • 1/2 cup packed basil
  • 1/2 cup arugula
  • 1/2 cup cottage cheese
  • 1/4 cup shredded parmesan cheese
  • 3/4 cup slivered almonds
  • 1/2 cup olive oil
  • salt & pepper to taste
  • 1 box favorite legume pasta (we used Banza chickpea spaghetti)


  1. Puree. Pulse all ingredients except pasta in a food processor until desired thickness, adding broth or water as needed to thin.
  2. Cook pasta. Cook according to package, then drain, rinse and put back in the pot.
  3. Stir & Serve. Pour pesto onto cooked pasta over low heat in the pot. Stir to coat pasta thoroughly, then serve with additional basil or sea salt or parm on top as desired.


  1. This is already a high protein main dish but can be served as a side with chicken, meat or fish for additional protein.
  2. Choose any pasta you like depending on protein and carb needs.

Nutrition Facts (per entree serving):

Calories: ~350 kcal, Protein: ~30g, Carbohydrates: ~30g, Dietary Fiber: ~8g, Sugars: ~5g, Fat: ~13g, Saturated Fat: ~5g