8 oz pappardelle pasta (I like Trader Joe's dried pappardelle)
Butter, olive oil
Half a sweet onion, diced
2 garlic cloves, minced
Handful of the sugar snap peas, asparagus, and broccolini
1 lemon (zest & juice)
1 cup trim cottage cheese
Salt & pepper
Bring a large pot of salted water to a boil. When water boils, add peas, and cook for about 2 minutes. Remove, set aside. Add pasta to water, and cook until done. Save pasta water.
Meanwhile, while water starts to boil, melt butter and olive oil (about a tablespoon of each) in a large skillet over medium heat. Add onions to skillet, and cook until translucent. Add garlic, and cook for a minute or two, until fragrant (but be careful not to burn). Add broccolini, cook for a minute, then asparagus, cook for a minute. Add zest from lemon. Salt and pepper to taste.
Add pasta & peas to skillet. Add half of cottage cheese, and about a half cup of the pasta water. Stir until combined, and add remaining cottage cheese and grated parmesan. Stir until sauce is creamy and cheese is melty, adding more pasta water or cottage cheese, as necessary. Toss in pine nuts, and parsley before serving.