Directions

  1. COOK orecchiette to packet instructions; drain, reserving ¾ cup pasta cooking liquid. Return the pasta, cooking liquid and spinach to the saucepan and stir to combine, season with black pepper, lemon juice, cottage cheese and parmesan.
  2. PLACE the asparagus and mushrooms into a bowl; pour over the oil and gentle toss to coat. Place the asparagus and mushrooms on the grill and cook for 3 to 4 minutes, until charred and tender, remove from the grill and roughly chop the mushrooms and asparagus into 1 inch pieces, add to the pasta, toss lightly to coat.
  3. PLACE the pasta into four warm bowls, and top with basil leaves and pine nuts.