Linguine with Arugula Pesto (Printable)

Fresh linguine with creamy arugula pesto made with cottage cheese, Parmesan, and lemon. Nut-free and vegetarian.

# 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
10 - Freshly ground black pepper to taste

→ Garnish

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

# How to Make It:

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 in a colander.
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 - Transfer to serving plates immediately. Garnish with fresh arugula leaves, additional grated Parmesan, and a twist of freshly ground black pepper.

# Expert Advice:

01 -
  • It transforms humble cottage cheese into a luscious, protein-rich sauce that coats pasta like silk.
  • The peppery bite of arugula cuts through the creaminess in a way that feels bright and alive, not heavy.
  • You can make the pesto in under five minutes, and cleanup is almost nonexistent.
  • It's nut-free, which means everyone at the table can enjoy it without worry.
02 -
  • Don't skip the pasta water, it's the secret that turns the pesto from thick paste to silky sauce.
  • Blend the pesto longer than you think you need to, any chunks of arugula or garlic will stick out against the smooth linguine.
  • Taste the pesto before tossing it with pasta, it should be bold and bright on its own because the pasta will dilute it slightly.
03 -
  • Warm your serving bowls in the oven for a minute so the pasta stays hot longer at the table.
  • If your arugula tastes too bitter, blanch it in boiling water for thirty seconds before blending to mellow the flavor.
  • Make a double batch of pesto and freeze half in an ice cube tray, then pop out cubes for quick weeknight dinners.
Go Back