Pin It I was clearing out the fridge one Wednesday night when I spotted a bag of arugula wilting in the back. I'd meant to toss it in a salad days ago, but life got busy. On a whim, I threw it into the food processor with some cottage cheese I had left over from breakfast, a squeeze of lemon, and whatever Parmesan I could scrape from the block. What came out was this lush, peppery green sauce that clung to hot pasta like it had been planned all along. My daughter took one bite and declared it better than the basil pesto we'd been making for years.
The first time I served this to friends, I was nervous they'd miss the pine nuts. One of them scraped her plate clean and asked if I'd always made pesto this way. I admitted it was an accident born from an empty pantry, and she laughed and said the best recipes usually are. We sat around the table long after the pasta was gone, and I realized this dish had become one of those easy, generous meals that make people linger.
Ingredients
- Linguine: The flat ribbons catch the pesto beautifully, but spaghetti or fettuccine work just as well if that is what you have.
- Arugula: Look for bright green leaves without yellowing, the peppery bite is what makes this pesto so distinct and lively.
- Cottage cheese: It blends into silky creaminess and sneaks in extra protein, I use full fat for the richest texture.
- Parmesan cheese: Freshly grated is key, the pre shredded stuff doesn't melt into the sauce the same way.
- Garlic clove: One is enough, it mellows as it blends but still adds that warm, savory backbone.
- Extra virgin olive oil: Use something you'd happily drizzle on bread, it carries all the flavors together.
- Fresh lemon juice: Brightens everything and keeps the green vibrant, I always add a little extra if the arugula tastes too bitter.
- Salt and black pepper: Season generously, pasta needs more salt than you think.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it still has a little bite, about 8 to 10 minutes. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.
- Blend the Pesto:
- Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor and blitz until smooth and creamy. Scrape down the sides once or twice so nothing gets left behind.
- Toss It Together:
- Return the hot drained pasta to the pot and pour in the pesto, tossing gently with tongs. Add the reserved pasta water a splash at a time until the sauce coats every strand without pooling at the bottom.
- Serve and Garnish:
- Plate it up immediately while it's steaming, then top with fresh arugula leaves, a shower of Parmesan, and a few grinds of black pepper. The heat will wilt the arugula just enough to release its fragrance.
Pin It One evening my husband came home late and reheated a bowl of this straight from the fridge. He ate it cold, standing at the counter, and said it tasted like summer in a bowl. I hadn't thought of it that way before, but he was right. The bright lemon, the peppery greens, the way it clings to the pasta without feeling heavy. It became our go to meal when we wanted something that felt special without any fuss.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of water or olive oil to loosen everything back up, and warm gently in a skillet over low heat. I've even eaten it cold for lunch straight from the container, and it still tastes bright and satisfying.
Swaps and Variations
If you don't have cottage cheese, ricotta works beautifully and gives the pesto a slightly sweeter, creamier flavor. You can swap in baby spinach or a mix of spinach and arugula if you want something milder, though you'll lose some of that peppery edge. For a vegan version, I've used silken tofu and nutritional yeast instead of the cheeses, and while it's different, it's still delicious.
Serving Suggestions
This pasta shines on its own, but I love serving it alongside grilled chicken thighs or roasted cherry tomatoes that burst and mingle with the sauce. A simple arugula salad with lemon vinaigrette echoes the flavors without overwhelming them. On warmer nights, I'll pour a cold glass of Sauvignon Blanc and call it dinner.
- Add a handful of halved cherry tomatoes to the hot pasta before tossing for bursts of sweetness.
- Sprinkle toasted breadcrumbs on top for a little crunch and contrast.
- Toss in cooked shrimp or white beans for extra protein without changing the character of the dish.
Pin It This is the kind of recipe that saves weeknights and impresses weekend guests without breaking a sweat. Keep a bag of arugula in the fridge, and you'll always be twenty minutes away from something that tastes like you really tried.
Recipe Q&A
- → Can I substitute the cottage cheese with another cheese?
Yes, ricotta cheese works beautifully as a substitute for cottage cheese, providing a similar creamy texture and mild flavor to the pesto.
- → How do I prevent the pesto from being too thick?
Use the reserved pasta cooking water to adjust the consistency. Add it gradually, a tablespoon at a time, while tossing the pasta until you reach your desired sauce thickness.
- → Can I make the arugula pesto ahead of time?
Yes, the pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent browning.
- → What pasta shapes work best besides linguine?
Spaghetti, fettuccine, or penne all work well with this pesto. Long pasta shapes coat beautifully, while shorter shapes like penne catch the sauce in their ridges.
- → Is this dish suitable for meal prep?
While best enjoyed fresh, you can store leftovers for up to 2 days. The pesto may thicken when chilled, so add a splash of water or olive oil when reheating to restore creaminess.
- → How can I make this dish gluten-free?
Simply substitute regular linguine with your preferred gluten-free pasta. Cook according to package directions and proceed with the same pesto preparation and tossing method.