Farfalle With Asparagus

• 1 lb asparagus, trimmed and cut into 1-inch lengths
• 1 -2 garlic clove, peeled
• 12 cup cottage cheese (nonfat or low-fat)
• 14 cup low-fat milk
• salt
• fresh ground black pepper
• 34 lb farfalle pasta
• 2 tablespoons chopped fresh chives (or parsley)
• 1 ounce pecorino cheese or 1 ounce parmesan cheese, grated

1. Bring a large pot of water to a boil; add 1 tablespoon salt; then drop in the asparagus; boil 3-5 minutes, until just tender; remove from water using a slotted spoon; refresh with cold water and set asparagus aside.
2. Chop the garlic in food processor fitted with a steel blade; when it adheres to the sides, stop the machine and scrape down the sides.
3. Add the cottage cheese; blend until fairly smooth; scrape down the sides.
4. Add in the milk; blend again until smooth; add salt and pepper to taste; transfer to a wide pasta bowl.
5. Bring the water in the pot back to a boil; add in the pasta; stir to make sure the pasta doesnt stick to the bottom of the pot; cook until al dente; reserve 1/4 cup cooking water and drain pasta.
6. Stir the reserved cooking water into the cottage cheese mixture; add the pasta, asparagus, chives, and pecorino; toss to combine; serve hot.

lengths, garlic, cottage cheese, lowfat milk, salt, fresh ground black pepper, pasta, fresh chives, pecorino cheese

Taken from www.food.com/recipe/farfalle-with-asparagus-187981 (may not work)