Save I was standing in my kitchen on a Tuesday night, staring at a bag of arugula that was going to wilt by morning. The usual basil pesto felt too predictable, and I had cottage cheese left over from breakfast. What started as a pantry rescue turned into one of those accidental triumphs that you scribble down immediately before you forget. The peppery bite of arugula with the creamy tang of cottage cheese created something entirely new, and I've been making it ever since.
The first time I served this to friends, they kept asking what made the sauce so creamy and light. When I told them it was cottage cheese, there was a moment of silence, then everyone went back for seconds. One friend admitted she'd always thought cottage cheese belonged only in diet lunches. Now she texts me photos every time she makes it, usually with some variation she's tried. It's become our little culinary inside joke.
Ingredients
- Linguine: The flat shape holds onto the pesto beautifully, though any long pasta works if that's what you have on hand.
- Fresh arugula: Look for vibrant green leaves without yellowing, the fresher it is, the better the peppery flavor shines through.
- Cottage cheese: This is your secret weapon for creaminess and protein, choose full-fat for the richest texture.
- Parmesan cheese: Freshly grated makes all the difference, the pre-shredded stuff doesn't melt into the pesto the same way.
- Garlic clove: One is plenty since raw garlic can be aggressive, but if you love garlic, go ahead and add another.
- Extra virgin olive oil: Use something you'd actually want to taste, it's a small amount but it matters.
- Fresh lemon juice: Brightens everything and balances the richness, bottled juice won't give you the same zing.
- Salt and black pepper: Season as you go, the pasta water adds salt too so taste before you add more at the end.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, usually about 9 minutes. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for loosening the sauce later.
- Blend the pesto:
- While the pasta bubbles away, toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor. Blitz until it's smooth and creamy, scraping down the sides once or twice so everything gets incorporated.
- Combine and toss:
- Put the drained linguine back in the pot and pour in the pesto, tossing with tongs to coat every strand. Add the reserved pasta water a splash at a time until the sauce clings to the noodles without being gloppy.
- Serve it up:
- Divide among bowls and top with extra arugula leaves, a snowfall of Parmesan, and a few grinds of black pepper. Serve it hot, right away, while the pasta is still steaming.
Save There was an evening last spring when I made this after a long day, and I ate it standing at the counter straight from the pot. No plates, no pretense, just me and a fork and that bright, peppery sauce. Sometimes the best meals aren't the ones you plan or photograph, they're the ones that remind you why you love cooking in the first place. This dish does that for me every single time.
Choosing Your Greens
Arugula is the star here, but I've made this with baby spinach when arugula wasn't available and it still turned out lovely, just milder. You could even mix in some basil if you want a more traditional pesto vibe with a twist. The key is using tender greens that will blend smoothly, avoid anything too fibrous or tough.
Making It Your Own
I've added roasted cherry tomatoes on top when I had them sitting around, and the sweetness plays beautifully against the peppery sauce. Grilled chicken or shrimp turns this into a heartier meal if you're feeding someone with a bigger appetite. A handful of toasted pine nuts (if you're not keeping it nut-free) adds a lovely crunch, though it's completely optional.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or broth to bring it back to life, and maybe a squeeze of fresh lemon to wake up the flavors. I've also eaten it cold as a pasta salad, which sounds odd but actually works if you add a little extra olive oil and lemon.
- Store the pesto separately if you're meal prepping, it stays vibrant longer that way.
- Toss everything together just before serving for the freshest taste and texture.
- If the pesto looks too thick after sitting, whisk in a spoonful of water to loosen it up again.
Save This dish reminds me that the best recipes often come from the ingredients you already have and the willingness to try something new. I hope it becomes one of those easy, reliable favorites in your kitchen too.
Saffron Brook Recipe Q&As
- → Can I use a different type of pasta?
Absolutely! While linguine works beautifully, you can substitute with spaghetti, fettuccine, penne, or any pasta shape you prefer. Just adjust cooking time according to package directions.
- → How do I store leftover arugula pesto?
Store the pesto in an airtight container in the refrigerator for up to 3 days. Pour a thin layer of olive oil on top to prevent browning. Stir well before using.
- → Can I make this dish vegan?
Yes! Replace the cottage cheese with silken tofu or cashew cream, and use nutritional yeast instead of Parmesan cheese for a plant-based version with similar creaminess.
- → What can I substitute for arugula?
Fresh spinach or baby kale make excellent substitutes, though they'll produce a milder flavor. For a peppery kick similar to arugula, try watercress or a mix of spinach and fresh basil.
- → Why add pasta water to the sauce?
Pasta water contains starch that helps the pesto coat the noodles better and creates a silky, cohesive sauce. Add it gradually until you reach your preferred consistency.
- → Can I prepare the pesto in advance?
Yes! Make the pesto up to 2 days ahead and refrigerate. The flavors actually develop nicely over time. Just bring it to room temperature before tossing with hot pasta.