Linguine with Arugula Pesto (Printable View)

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

# Ingredient List:

→ 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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
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 - Transfer to serving plates immediately and garnish with extra arugula, additional grated Parmesan, and a twist of freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, no oven or fancy techniques required.
  • The cottage cheese adds protein and creaminess without any nuts, perfect for those with allergies.
  • That peppery arugula punch wakes up every bite without overwhelming the dish.
  • It feels fancy enough for company but easy enough for a weeknight when youre too tired to think.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will make the pesto silky without adding more oil.
  • Blend the pesto until it's truly smooth, any chunks of cottage cheese will look odd clinging to the noodles.
  • Taste the pesto before tossing it with the pasta, it should be slightly over-seasoned since the pasta will dilute it.
03 -
  • Use the food processor for the pesto instead of a blender, it gives you more control and a better texture.
  • If your arugula is especially spicy, add an extra squeeze of lemon or a pinch of sugar to balance the heat.
  • Always add the pesto to the pasta off the heat, high temperatures can make the cottage cheese grainy.
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