

Prep Time
10 minutes

Serves
6

Cook Time
20 minutes

Difficulty
easy
Directions
-
1
Bring a large pot of water to a rolling boil. Season generously with salt. It should taste as salty as sea water.
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2
Heat a large skillet with high sides to a medium-high heat. When the pan is hot, add the olive oil. Swirl the pan to coat. Add the cherry tomatoes and 1/2 teaspoon salt. Use a wooden spoon to toss the tomatoes in the oil. Let them blister, stirring every few minutes. When the skin has started to blister, use the back of your wooden spoon to smash the tomatoes. Be careful as something the juice can spray out.
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3
Drop the pasta into the boiling water. Use tongs to gently loosen the noodles and make sure they aren't sticking together while they cook.
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4
Add the asparagus to the pan along with another 1/4 teaspoon salt. Toss to coat in the tomatoes. Cook the asparagus with the tomatoes for 3-4 minutes until the asparagus is bright green. Add the garlic, cook another minute until the garlic is fragrant.
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5
When the pasta is just under al dente, use the tongs to transfer the cooked pasta to the tomato and asparagus mixture. Do not drain pasta water. Spoon the cottage cheese on top of the pasta along with 1/2 cup starchy pasta water and another 1/4 tsp salt. Use tongs or serving spoons to gently toss the pasta, veggies and cottage cheese.
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6
Season to taste with salt and pepper. Enjoy!
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