- 1 cup of rigatoni pasta
- 1 cup cilantro leafs only
- 2 tbs. Ahuacaltan Avocado Oil Onion
- 2 tbs. Cottage cheese
- 1 cup of water
- Salt and pepper to taste
In a pot of boiling water and a drizzle of Ahuacatlan, cook the pasta following the instructions of the package. Drain and let cool.
In a blender, add the cilantro, Ahuacatlan Avocado Oil Onion, cottage cheese until puree. Season with salt and pepper.
Add the sauce to the pasta, and serve at room temperature.