Save to Pinterest My kitchen was a mess of wilted greens and half-empty cheese containers when I stumbled on this combination. I'd bought arugula for salads all week, but by Thursday it was too peppery and soft to eat raw. Tossing it into the food processor with cottage cheese felt like a gamble, but the moment I stirred that bright green sauce into hot linguine, I knew I'd never let arugula go to waste again. It clung to every strand, creamy and sharp, with none of the heaviness I expected.
I made this for my sister on a rainy Sunday when she showed up unannounced, hungry and tired. She sat at my counter, skeptical about cottage cheese in pasta, but after the first forkful she went quiet. By the time she finished her bowl, she was asking me to write it down. That's when I realized this wasn't just a quick dinner, it was the kind of meal that makes people lean in and pay attention.
Ingredients
- Linguine: The flat shape holds onto pesto beautifully, but spaghetti or fettuccine work just as well if that's what you have on hand.
- Arugula: Buy it loose if possible so you can pack it lightly without bruising; pre-washed bags work, but check for yellowing leaves.
- Cottage cheese: Go for full-fat if you can, it blends smoother and tastes richer, though low-fat will still work in a pinch.
- Parmesan cheese: Freshly grated makes all the difference, the pre-shredded kind can taste dusty and won't melt into the sauce the same way.
- Garlic clove: One clove is enough to add warmth without overpowering the arugula, but if you love garlic, add a second.
- Extra virgin olive oil: Use something fruity and green, it becomes part of the flavor, not just a binder.
- Lemon juice: Fresh is essential here, bottled lemon juice tastes flat and won't brighten the pesto the way a real lemon will.
- Salt and black pepper: Season in layers, tasting as you go, because the Parmesan and pasta water both add saltiness.
Instructions
- Boil the Pasta:
- Fill your largest pot with water, salt it generously until it tastes like the sea, and bring it to a rolling boil. Drop in the linguine, stir once to prevent sticking, and cook until it has a slight bite when you taste it, then scoop out half a cup of that starchy water before draining.
- Blend the Pesto:
- Pile the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into your food processor, then pulse until it's completely smooth and creamy. Scrape down the sides halfway through, taste it, and adjust the lemon or salt if it needs more brightness or depth.
- Toss Everything Together:
- Put the drained linguine back in the warm pot, pour in the arugula pesto, and toss with tongs until every strand is coated. Add the reserved pasta water a splash at a time, stirring gently, until the sauce loosens into a glossy, clingy coating that doesn't pool at the bottom.
- Serve It Hot:
- Divide the pasta among bowls, scatter a few fresh arugula leaves on top, and finish with more Parmesan and a few grinds of black pepper. Serve it immediately while it's still steaming and the sauce is at its creamiest.
Save to Pinterest The first time I brought this to a potluck, someone asked if I'd used basil and pine nuts. When I told them it was arugula and cottage cheese, they looked at me like I'd invented something. I hadn't, of course, but watching people go back for seconds made me feel like I had. It's funny how a handful of greens and a tub of cheese can make you feel like a genius in your own kitchen.
How to Store and Reheat
Leftover pasta keeps in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of water or olive oil to the pan and warm it gently over low heat, stirring until the sauce loosens again. The microwave works too, but stir halfway through and add a little liquid so it doesn't dry out.
What to Serve Alongside
This pasta is rich enough to stand alone, but a simple side salad with lemon vinaigrette keeps things light. Roasted cherry tomatoes add sweetness and a pop of color, or you can grill chicken thighs and slice them over the top for extra protein. A crusty baguette is perfect for mopping up any pesto left in the bowl.
Ways to Make It Your Own
Swap ricotta for the cottage cheese if you want something even creamier, or try spinach instead of arugula for a milder, sweeter pesto. A handful of toasted breadcrumbs on top adds crunch, and a pinch of red pepper flakes gives it a gentle kick.
- Stir in a spoonful of lemon zest for extra brightness that cuts through the richness.
- Add grilled shrimp or white beans if you want to turn it into a heartier meal.
- Use whole wheat or gluten-free pasta if you're feeding someone with dietary needs, the pesto adapts beautifully.
Save to Pinterest This dish taught me that the best recipes don't always come from cookbooks, sometimes they come from using what you have and trusting your instincts. I hope it becomes one of those meals you make without thinking, the kind that feels like home no matter where you are.
Recipe FAQs
- → Can I substitute the cottage cheese with another ingredient?
Yes, ricotta cheese works wonderfully as a substitute for cottage cheese, providing a similar creamy texture. You could also use Greek yogurt for a tangier flavor profile.
- → How do I prevent the pesto from being too thick?
Reserve some pasta cooking water before draining. Add it gradually to the pesto-coated pasta, a few tablespoons at a time, until you achieve your preferred consistency. The starchy water helps create a silky sauce.
- → Can I make the arugula pesto ahead of time?
Absolutely. Store the pesto in an airtight container in the refrigerator for up to 3 days. Pour a thin layer of olive oil on top to prevent browning. Stir well before using.
- → What pasta shapes work best besides linguine?
Spaghetti, fettuccine, or penne all work excellently with this pesto. Long pasta shapes help the sauce cling beautifully, while shorter shapes like penne capture the pesto in their ridges.
- → Is this dish suitable for meal prep?
Yes, though it's best fresh. Store cooked pasta and pesto separately in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to revive the sauce's creamy texture.
- → How can I make this dish more substantial?
Add grilled chicken, sautéed shrimp, or roasted cherry tomatoes for extra protein and flavor. White beans or chickpeas also make excellent vegetarian protein additions.