Crispy Panko Spaghetti with Hidden-Spinach Pesto

Bring a large pot of salted water to a boil over high heat. Add 200 g dry spaghetti and cook for 9 to 10 minutes, or until al dente. Reserve 120 ml of the hot pasta cooking water, then drain the spaghetti and set aside.

While the pasta cooks, heat 1 tbsp olive oil in a small skillet over medium heat. Add 40 g panko breadcrumbs, 1/4 tsp garlic powder, and 1/4 tsp dried oregano. Cook, stirring constantly, for 3 to 4 minutes until the breadcrumbs are golden brown and crispy. Season with a pinch of salt and transfer to a small bowl.

In a blender, combine 100 g fresh baby spinach, 150 g cottage cheese, 15 g fresh basil leaves, 1 peeled garlic clove, 20 g grated parmesan cheese, 1 tbsp lemon juice, 1 tbsp olive oil, and 2 tbsp of the reserved hot pasta water.

Blend the mixture on high speed for 1 to 2 minutes until it forms a completely smooth, creamy, and vibrant green sauce. Taste and season with salt and black pepper as desired.

Return the drained spaghetti to the warm cooking pot over low heat. Pour the blended green sauce over the pasta and toss gently to coat. If the sauce is too thick, splash in a little more of the remaining reserved pasta water. Heat through for 1 to 2 minutes.

Divide the creamy pasta between two plates. Top each serving with the remaining 20 g grated parmesan cheese and a generous spoonful of the crispy garlic-herb panko.