Add the olive oil, cottage cheese, and ½ cup of milk to a blender and blend until smooth. Then add it to a large sauté pan over a medium heat. Slowly add the shredded mozzarella until it is fully melted. Finally, add the additional milk to help thin the sauce out to the desired consistency. Season again with salt and pepper to taste.
Add fettuccine with a pinch of salt to boiling water. Boil 3 minutes.
After draining, add the fettuccine and oregano to the sauté pan and toss to combine.
Serve with additional black pepper on top.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.