Save I tossed a handful of arugula into my blender one Wednesday night because I had no basil and was too lazy to run to the store. What came out was shockingly bright, peppery, and somehow richer than any pesto I'd made before. The cottage cheese was a last-minute swap for pine nuts, which I never keep stocked, and it turned the whole thing creamy without feeling heavy. That accidental dinner became the recipe I now make whenever I want something that tastes special but comes together faster than ordering takeout.
I made this for a friend who was convinced she hated arugula, and she went back for seconds before I could even clear the table. She kept asking what made it so creamy, and when I told her it was cottage cheese, she just laughed and shook her head. Sometimes the best meals come from the simplest swaps, the ones that make you wonder why you ever did it the other way.
Ingredients
- Linguine: Use any long pasta you like, but linguine holds the pesto beautifully without clumping, and it twirls just right on a fork.
- Arugula: The star of the show, peppery and bold. Baby arugula works too, though the mature leaves have more bite.
- Cottage cheese: This is what makes the pesto creamy and protein-packed without any nuts. Go for full-fat if you want it extra silky.
- Parmesan cheese: Freshly grated is key here. The pre-shredded stuff doesn't melt into the sauce the same way.
- Garlic clove: Just one is enough to add warmth without overpowering the arugula's natural flavor.
- Extra virgin olive oil: A fruity, good-quality oil makes all the difference. You'll taste it in every bite.
- Fresh lemon juice: Brightens everything and cuts through the richness. Don't skip it.
- Salt and black pepper: Season generously. Pasta needs more salt than you think, and pepper adds a little heat that plays well with arugula.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the linguine until it's just al dente, with a slight chew in the center. Before you drain it, scoop out half a cup of that starchy pasta water—it's liquid gold for loosening the sauce later.
- Blend the pesto:
- Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor and blitz until it's smooth and vibrant green. Scrape down the sides once or twice to make sure everything gets evenly blended.
- Toss it all together:
- Return the drained linguine to the pot, pour in the pesto, and toss everything with tongs until every strand is coated. Add the reserved pasta water a splash at a time until the sauce clings to the noodles without pooling at the bottom.
- Serve it up:
- Divide the pasta among bowls and top with a handful of fresh arugula, a shower of Parmesan, and a few grinds of black pepper. Serve it immediately while it's still steaming.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I didn't have the heart to tell them it took me less time to make than it took them to drive over. It's become my go-to for nights when I want to feel like I've really cooked, even when I'm too tired to try very hard.
Making It Your Own
If you want to bulk this up, toss in some grilled chicken, roasted cherry tomatoes, or even crispy chickpeas. I've also stirred in sautéed zucchini when I had some sitting in the crisper drawer, and it was perfect. The base is flexible enough to handle whatever you're in the mood for or whatever needs using up.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or olive oil and warm it gently in a pan over low heat. The microwave works in a pinch, but the stovetop keeps the texture better and brings the sauce back to life.
What to Serve It With
This pairs beautifully with a simple green salad dressed in lemon vinaigrette, or a hunk of crusty bread to soak up any extra pesto left in the bowl. A chilled glass of Sauvignon Blanc or Pinot Grigio is lovely alongside, but honestly, sparkling water with a lemon wedge works just as well.
- Try it with garlic bread if you're feeding a crowd and want something hearty on the side.
- A handful of toasted breadcrumbs on top adds a nice crunch if you're feeling fancy.
- Roasted vegetables like asparagus or bell peppers make it feel more like a full meal without much extra effort.
Save This dish reminds me that good food doesn't have to be complicated or expensive. Sometimes all you need is a handful of greens, a little creativity, and the willingness to trust your instincts in the kitchen.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, you can substitute linguine with spaghetti, fettuccine, penne, or any pasta shape you prefer. The pesto will coat most pasta varieties beautifully.
- → How do I store leftover arugula pesto?
Store the pesto in an airtight container in the refrigerator for up to 3 days. Drizzle a thin layer of olive oil on top to prevent browning. You can also freeze it for up to 3 months.
- → Can I make this dairy-free?
To make this dairy-free, substitute the cottage cheese with silken tofu and use nutritional yeast instead of Parmesan cheese. Adjust seasoning as needed to balance flavors.
- → Why use cottage cheese instead of nuts in the pesto?
Cottage cheese adds creaminess and protein while keeping the pesto nut-free. It creates a lighter texture than traditional pine nuts or walnuts and provides additional nutritional benefits.
- → Can I prepare the pesto in advance?
Absolutely. Make the pesto up to 2 days ahead and store it covered in the refrigerator. The flavors will meld beautifully. Just toss with freshly cooked pasta when ready to serve.
- → What can I add to make this more filling?
Consider adding grilled chicken, sautéed shrimp, roasted cherry tomatoes, white beans, or grilled vegetables like zucchini and bell peppers for extra substance and flavor.