Creamy Cottage Cheese Alfredo with Peas and Shells

Why You’ll Love This Recipe

• Weeknight-fast: dinner on the table in about 20 minutes.
• Lusciously creamy without heavy cream, thanks to blended cottage cheese.
• High-protein, simple ingredients you may already have on hand.
• Kid-friendly pasta shape with sweet peas and a cozy, peppery finish.

Grocery List

• Produce: Garlic, frozen peas
• Dairy: Whole-milk cottage cheese, Parmesan
• Pantry: Small shell pasta (conchigliette), kosher salt, black pepper

Full Ingredients

For the pasta and peas

• 12 oz (340 g) small shell pasta
• 1 1/2 cups (180 g) frozen peas
• 1 tablespoon kosher salt (for the boiling water)
• 4 quarts (3.8 L) water

For the sauce

• 1 1/4 cups (300 g) whole-milk cottage cheese
• 1 large garlic clove, finely grated or microplaned
• 3/4 cup (180 ml) very hot pasta cooking water, plus up to 1/4 cup (60 ml) more as needed

To finish

• 1/3 cup (20 g) finely grated Parmesan (Parmigiano-Reggiano)
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Bring water to a rolling boil

Fill a large pot with 4 quarts (3.8 L) water and bring to a rolling boil (212°F/100°C). Stir in 1 tablespoon kosher salt to season the pasta from the inside out.

Step 2: Cook shells and add peas

Add the small shells and cook until nearly al dente, 8–9 minutes (check your package instructions and start tasting early). During the last 2 minutes of cooking, add the frozen peas. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and peas well.

Step 3: Blend the cottage-cheese Alfredo

In a blender, combine the cottage cheese and grated garlic. Pour in 3/4 cup (180 ml) of the very hot reserved pasta water. Vent the blender lid slightly and cover with a clean towel to allow steam to escape. Blend on high until the sauce is completely smooth, glossy, and lightly steamy, 30–45 seconds.

Step 4: Toss pasta with the sauce

Return the drained pasta and peas to the pot over low heat. Pour in the hot cottage-cheese sauce and toss vigorously for 1–2 minutes until every shell is coated and the sauce clings. If the sauce seems tight, splash in more hot pasta water 1–2 tablespoons at a time until silky.

Step 5: Pepper and Parm finish

Remove from the heat. Shower generously with freshly ground black pepper, then dust lightly with the grated Parmesan. Toss once more or plate and finish with the Parmesan on top for a pretty presentation.

Step 6: Serve immediately

Let the pasta sit for 1 minute to thicken slightly, then divide among warm bowls. The sauce is at its best right away, when it’s ultra-creamy and glossy.

Pro Tips

• Use whole-milk cottage cheese for the creamiest, least grainy sauce.
• Very hot pasta water is the secret: it melts the curds and creates a smooth, Alfredo-like texture.
• Blend safely: vent the blender lid and cover with a towel to avoid steam buildup.
• Reserve more water than you think you need; a splash re-silks the sauce if it tightens up.
• Keep the pot on low heat while tossing and avoid boiling the sauce, which can cause separation.

Variations

• Lemon and herbs: Add the finely grated zest of 1/2 lemon to the blender and finish with 2 tablespoons chopped parsley.
• Mushroom and peas: Sauté 8 oz (225 g) sliced cremini mushrooms in a little olive oil until browned; fold into the sauced pasta with the peas.
• Spicy Romano: Swap Parmesan for Pecorino Romano and finish with a pinch of red pepper flakes.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to loosen, stirring until creamy again. Freezing is not recommended due to texture changes. For a head start, you can blend the cottage cheese and garlic without the hot water up to 2 days ahead; refrigerate. When ready to serve, add the hot pasta water to the chilled mixture and blend briefly to warm and smooth it before tossing with the pasta.

Nutrition (per serving)

Approximate: 430 calories; 23 g protein; 68 g carbohydrates; 9 g fat; 4 g saturated fat; 5 g fiber; 550 mg sodium.