Linguine with Arugula Pesto (Printable Version)

Fresh linguine with peppery arugula pesto, cottage cheese, and Parmesan. Nut-free and ready in 25 minutes.

# 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, plus more to taste
10 - Freshly ground black pepper to taste

→ Garnish and Finishing

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

# Step-by-Step Instructions:

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.
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, adding reserved pasta water gradually until sauce reaches desired consistency.
04 - Plate immediately and garnish with fresh arugula leaves, additional grated Parmesan, and a twist of black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you spent all afternoon in the kitchen.
  • The peppery arugula and tangy cottage cheese create a sauce thats creamy, bright, and totally unexpected.
  • No nuts means everyone at the table can dig in without worry.
  • Leftovers reheat beautifully with just a splash of water to loosen the sauce.
02 -
  • Dont skip reserving the pasta water, it has starch that helps the pesto cling and creates a silky sauce instead of a dry tangle.
  • Taste the pesto before tossing it with the pasta, arugula can vary wildly in spiciness and you might need extra lemon or salt to balance it.
  • If your pesto looks too thick in the processor, add a tablespoon of olive oil or pasta water to get it moving smoothly.
03 -
  • Blend the pesto right before tossing it with the pasta so it stays vibrant and green instead of turning muddy.
  • If you want a thinner sauce, add more pasta water than you think you need, it thickens as it cools.
  • A squeeze of fresh lemon juice over the finished dish right before serving wakes up all the flavors like magic.
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