Sun-Dried Tomato Pasta with Spinach and Pignoli Nuts

Place spinach in a large colander in the sink. Bring a large pot of water to a boil over high heat add a large pinch of kosher salt. Add the pasta and cook according to package directions. Drain the pasta over the spinach in the colander. This will wilt the spinach.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add the sliced shallots and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
In a small food processor or blender, blend the cottage cheese until smooth. Stir the blended cottage cheese and butter into the skillet. Add the cooked pasta and wilted spinach and toss to coat everything in the sauce.
Add the Pignoli nuts and divide between two pasta bowls. Top with the grated or shaved Parmesan. Serve with additional Pignoli nuts if you like. Serve with extra cheese on the side. Enjoy.