Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add your short pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. When ready, drain the pasta using a colander, but reserve a small cup of the pasta water for later use.

In a blender, combine your pesto and cottage cheese, blending for about 30 seconds until smooth and creamy. If you prefer a thinner consistency, feel free to add a splash of the reserved pasta water.

Transfer the blended sauce into a medium bowl and incorporate the fresh spinach, stirring until the leaves are well-coated with the creamy mixture.

In a large mixing bowl, gently toss the cooked pasta with the creamy pesto sauce and spinach mixture. If the pasta seems too dry, add a bit more reserved pasta water until it achieves your desired creaminess.

Taste the pasta and adjust the seasoning by adding salt and freshly cracked black pepper to enhance the flavors.

Spoon the creamy pasta into warm bowls, garnishing with extra spinach or a sprinkle of parmesan if desired.