- Pulse walnuts in a food processor until crushed. Add arugula, parsley, cheese, lemon juice, oil, lemon zest, garlic, salt and pepper; pulse until well combined. Add the cottage cheese and process until very smooth. Transfer to an air-tight container and whisk in milk. Store in the refrigerator for up to 4 days.
Pesto Pasta Primavera (Single Serving):
- Melt butter in a hot sauté pan. Add veggies and cook for 3 minutes or until tender-crisp. Season with salt and pepper. Add sauce; cook for 2 minutes or until bubbling. Toss with hot cooked pasta and garnish with Parmesan cheese.
Cold Pasta Salad (Large Batch):
- Toss pasta with vegetables and sauce until well combined. Season with salt and pepper to taste. Serve immediately or within 4 hours. (Add additional dressing before serving as needed to moisten). Makes approximately 16 cups (4 L).