Linguine with Arugula Pesto (Print version)

Vibrant linguine with peppery arugula pesto and cottage cheese. Nut-free, creamy, and ready in just 25 minutes.

# What You'll 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, plus more to taste
10 - Freshly ground black pepper to taste

→ For Serving

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

# Directions:

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 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and you can make the pesto while the water boils.
  • The cottage cheese adds unexpected creaminess and protein without any heaviness.
  • No nuts means no last minute panic when your friend mentions their allergy at the table.
  • Arugula brings a peppery brightness that feels more vibrant than basil ever did.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the pesto without making it oily or watery.
  • Taste your pesto before it hits the pasta, because once it's mixed in, fixing the seasoning becomes a guessing game.
  • If your arugula tastes too peppery on its own, the cottage cheese and Parmesan will mellow it out beautifully, so don't panic.
03 -
  • Run your food processor longer than you think you need to, a truly smooth pesto coats the pasta better and feels more luxurious.
  • If your pesto tastes flat, a tiny pinch of red pepper flakes or an extra squeeze of lemon can wake it up without changing the whole flavor.
  • Use the best Parmesan you can afford, because it's doing a lot of heavy lifting in a sauce this simple.
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