Linguine with Arugula Pesto (Printable)

Fresh linguine with peppery arugula pesto and cottage cheese. Bright, creamy, and entirely nut-free.

# What You Need:

→ Pasta

01 - 14 oz linguine
02 - Salt for pasta water

→ Arugula Pesto

03 - 3 cups fresh arugula, loosely packed
04 - 2/3 cup cottage cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 garlic clove
07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ To Serve

11 - Extra arugula leaves for garnish
12 - Additional grated Parmesan cheese for topping
13 - Freshly ground black pepper

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
02 - While the pasta cooks, combine arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
03 - Return the drained linguine to the pot. Add the arugula pesto and toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
04 - Divide pasta among serving bowls. Garnish with extra arugula, additional grated Parmesan, and a twist of freshly ground black pepper. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in under half an hour, perfect for nights when youre tired but craving something fresh and homemade.
  • The cottage cheese adds creaminess and protein without weighing you down the way cream or butter can.
  • Its completely nut-free, so you can serve it to anyone without worry.
  • The peppery bite of arugula feels more grown-up and interesting than traditional basil pesto.
02 -
  • Don't skip the pasta water; its starch is what makes the pesto coat the linguine instead of sliding off.
  • Blend the pesto until it's completely smooth, or you'll get little chunks of garlic that can be sharp and unpleasant.
  • Serve this dish right away; pesto pasta doesn't reheat well and can turn gummy if it sits too long.
03 -
  • If your cottage cheese is lumpy, blend the pesto a little longer until it's completely silky and smooth.
  • Add a pinch of lemon zest to the pesto for an extra layer of brightness that makes the whole dish sing.
  • Toss the hot pasta with the pesto off the heat to prevent the cheese from breaking or becoming grainy.
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