Ingredients:

• 3 oz fresh spinach
• 2 Tbsp walnuts, toasted and chopped
• ½ cup cottage cheese
• 1 small garlic clove
• 4 Tbsp grated Parmesan cheese, divided
• 2 Tbsp chopped fresh basil
• Salt and pepper to taste
• ½# penne pasta
• 1 small stalk broccoli, cut in pieces

Instructions:

Cook pasta in boiling water about 7 minutes, until al dente. Drain and rinse. Steam broccoli in a small amount of water, about 4-5 minutes. Purée spinach, walnuts, cottage cheese, garlic, basil, 2 Tbsp Parmesan, salt & pepper in a blender. Set aside ¼ cup pesto for Day 6. Rinse pasta with hot water to reheat; stir desired amount of pesto into pasta. Top with broccoli and Parmesan cheese.