Linguine with Arugula Pesto (Printable)

Vibrant linguine with peppery arugula pesto, cottage cheese, and Parmesan. Creamy, bright, and nut-free.

# 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

→ To Serve

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

# Step-by-Step Guide:

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 pasta in colander.
02 - While pasta cooks, combine arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper in food processor. Blend until smooth and creamy, scraping down sides as needed. Adjust seasoning to taste.
03 - Return drained linguine to pot. Add arugula pesto and toss to coat, adding reserved pasta water gradually until sauce reaches desired consistency.
04 - Divide pasta among serving bowls. Garnish with fresh arugula leaves, additional grated Parmesan, and freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -
  • It skips the nuts entirely, so you can make pesto without worrying about allergies or spending a fortune on pine nuts.
  • The cottage cheese adds a creamy tang and sneaks in extra protein without making the sauce feel rich or heavy.
  • You can have this on the table in under half an hour, even on a weeknight when you're running on fumes.
  • The peppery bite of arugula makes every forkful taste bright and alive, not flat or one-note.
02 -
  • Don't skip reserving the pasta water—it's the secret to making the pesto cling to the noodles instead of sliding off in a greasy puddle.
  • Taste the pesto before you toss it with the pasta and adjust the salt, lemon, or pepper. It should be bold on its own because the pasta will mellow it out.
  • Serve this immediately. Pesto pasta doesn't love sitting around, and the arugula can start to wilt if it sits too long.
03 -
  • Blend the pesto in short pulses at first to avoid overheating it, which can make the arugula taste bitter and dull the color.
  • If your cottage cheese is lumpy, blend the pesto a little longer or use a high-speed blender for an ultra-smooth finish.
  • Make a double batch of pesto and freeze half in an ice cube tray—you'll have instant sauce ready for busy nights.
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