Linguine with Arugula Pesto (Printable Version)

Vibrant linguine with creamy 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 loosely packed fresh arugula
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, more to taste
10 - Freshly ground black pepper to taste

→ To Serve

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

# Steps:

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.
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 desired consistency.
04 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together faster than you can scroll through dinner inspiration on your phone.
  • The cottage cheese makes it creamy and protein rich without any nuts, so everyone at the table can dig in.
  • The peppery bite of arugula feels grown up and fresh, not like the same old basil routine.
  • You only dirty one pot and a food processor, which means cleanup is shockingly painless.
02 -
  • If your pesto looks too thick and paste like, don't panic, just add pasta water a tablespoon at a time until it loosens up into a glossy coat.
  • Taste the pesto before you toss it with the pasta, because once it's mixed in it's much harder to adjust the salt or lemon.
  • Don't skip reserving the pasta water, plain water won't give you the same creamy, clingy texture.
03 -
  • Let the pasta water do the work, it's full of starch that helps the pesto cling instead of sliding off into a puddle.
  • Blend the pesto longer than you think you need to, a smoother sauce means better coverage and a more luxurious mouthfeel.
  • If your arugula is especially peppery, add an extra squeeze of lemon or a pinch of sugar to balance the bite.
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