Linguine with Arugula Pesto (Print Version)

Peppery arugula pesto with cottage cheese creates a vibrant, creamy pasta dish that's entirely nut-free.

# Components:

→ 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, more to taste
10 - Freshly ground black pepper to taste

→ For Serving

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

# Directions:

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 your desired consistency.
04 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and a twist of black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, which means weeknight dinner stress just disappears.
  • The pesto is naturally creamy from cottage cheese, so you skip the nut allergies and heavy cream without sacrificing any richness.
  • One bite tastes like spring in a bowl, bright and alive and nothing like a shortcut dinner.
02 -
  • Save that pasta water before you drain—it's liquid gold for adjusting the sauce consistency, and I've learned the hard way that trying to add it afterward doesn't have the same effect.
  • Don't over-blend the pesto if you want it to have any character; stop while you can still see tiny flecks of arugula rather than turning it into baby food.
03 -
  • Bring the cottage cheese to room temperature before blending if you have time; it blends more smoothly and creates a silkier sauce than cold cottage cheese.
  • Reserve pasta water in a measuring cup so you can see exactly how much you're adding and stop before the sauce becomes soupy.
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