Linguine with Arugula Pesto (Printer-friendly)

Fresh linguine with creamy arugula pesto, cottage cheese, and Parmesan. Quick, vibrant, 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, adjusted 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta in a colander.
02 - While 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 sides as needed. Adjust seasoning to taste.
03 - Return drained linguine to the pot. Add arugula pesto and toss to coat, gradually adding reserved pasta water until sauce reaches desired consistency.
04 - Divide pasta among serving bowls immediately. Garnish with fresh arugula leaves, additional Parmesan cheese, and freshly ground black pepper.

# Top Tips:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent an hour in the kitchen.
  • The cottage cheese adds creaminess and protein without weighing you down the way cream does.
  • No nuts means no worries about allergies, and the arugula brings a peppery brightness that feels alive.
  • Leftovers actually taste better the next day when the garlic mellows and the flavors marry.
02 -
  • Do not skip reserving the pasta water, it's the only thing that loosens the pesto without making it oily.
  • Taste the pesto before tossing, arugula bitterness varies by batch and you may need more lemon or a pinch of sugar.
  • If the sauce breaks or looks grainy, it means the cottage cheese was too cold, let it sit at room temp for 10 minutes before blending.
03 -
  • Blend the pesto while the pasta cooks so everything stays hot and comes together in one smooth motion.
  • If your arugula tastes too sharp, blanch it in the pasta water for 10 seconds before blending to mellow the bite.
  • Always taste the final dish before serving, a tiny pinch of salt or an extra squeeze of lemon can make all the difference.
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