Garlic Parsley Pesto with Pasta

From “From Asparagus to Zucchini: A guide to farm fresh, seasonal produce”

1 cup cottage cheese or ricotta
5 Tablespoons Parmesan Cheese
1/2 cup boiling water
1/2 cup fresh chopped parsley
1/2 cup fresh basil
2 large cloves garlic
Salt ane pepper to taste
3 cups cooked pasta

Have cheeses at room temperature. Blend with remaining ingredients (except pasta) until smooth in a food processor or blender. Toss with pasta. This is also good with baked potatoes, cooked rice, or steamed vegetables. 3 servings.

Note: all herbs will store well with their stems in a glass of water on the counter. Parsley can also be chopped and frozen for use later.