High Protein Green Pasta

Blanch the cavolo nero, basil, and garlic in a pot of boiling water, then immediately transfer them to an ice bath to stop cooking.

In a cold pan, add the guanciale and a splash of water; cook over medium heat until the guanciale becomes completely crispy and releases its fat. Remove the crisp pieces and set aside, reserving the rendered fat in the pan.

Combine the blanched cavolo nero, garlic, parmesan, lemon zest and juice, cashews, cottage cheese, a drizzle of olive oil, salt, and pepper in a blender. Blend until smooth, optionally incorporating some of the rendered guanciale fat for extra richness.

Cook the pasta in salted boiling water until al dente. Drain, reserving some pasta water. Turn off the heat under the guanciale pan, add the hot pasta and the blended sauce, tossing to coat. If needed, add a little reserved pasta water to achieve the desired consistency.

Plate the pasta, top with the crispy guanciale pieces, a squeeze of fresh lemon, and extra grated parmesan. Serve immediately.