Pesto, Noodles, & Cottage Cheese

35_4-23

#35: Empty fridge, full belly

a fistful of arugula
long drizzle of Brianna’s Real French Vinaigrette
1–2 tablespoons pesto (this is arugula walnut!)
1/2–3/4 cup twisty pasta (whole wheat Gemelli here)
1/4 cup cottage cheese
2–3 walnut halves

  • Put greens on plate and drizzle with dressing. Combine pesto and cooked pasta and pile on top. Huge dollop of cottage cheese next and crumbled walnuts to finish.

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