Linguine with Arugula Pesto

The smell of garlic hitting hot olive oil always pulls me into the kitchen, but the day I tried arugula pesto for the first time, it was the bright green swirl in my bowl that stopped me mid-bite. I'd run out of basil and grabbed a bag of arugula instead, half-expecting disaster. What I got was peppery, creamy, and so vibrant it tasted like spring had landed on my plate. I've been making it this way ever since.

I made this for my sister on a Tuesday night when she was convinced she hated cottage cheese. She finished two bowls and asked for the recipe before she left. Now she texts me photos every time she makes it, usually with some variation I never thought of. It's become our unspoken tradition, this bright green pasta that started as a pantry scramble.

Ingredients

• Linguine: The flat shape holds onto that creamy pesto better than round noodles, and it twirls beautifully on a fork.
• Arugula: Look for bright, perky leaves without any yellow edges, the fresher it is, the more vibrant your pesto will taste.
• Cottage cheese: This is the secret to a creamy, protein-packed pesto without any nuts, and it blends smoother than you'd expect.
• Parmesan cheese: Freshly grated makes all the difference here, the pre-shredded stuff just doesn't melt into the sauce the same way.
• Garlic: One clove is plenty, any more and it overpowers that delicate arugula flavor.
• Olive oil: Use your good stuff, it's one of the few ingredients you really taste on its own.
• Lemon juice: Brightens everything and cuts through the richness, don't skip it.
• Salt and black pepper: Season as you go, tasting the pesto before you toss it with the pasta.

Instructions

Boil the pasta:

Get your water as salty as the sea, that's where all the flavor starts. Don't forget to scoop out some pasta water before you drain, it's liquid gold for loosening the sauce.

Blend the pesto:

Toss everything into the food processor and let it run until it's silky smooth, scraping down the sides halfway through. Taste it and adjust the salt, lemon, or pepper until it sings.

Toss it all together:

Add the pesto to the hot drained pasta and start tossing, adding splashes of that reserved pasta water until the sauce clings to every strand. You want it glossy, not gloppy.

Serve it up:

Pile it into bowls, top with extra arugula, a snowfall of Parmesan, and a few cracks of black pepper. Eat it while it's still steaming.

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There's a moment right after you toss the pesto with the hot pasta when the whole kitchen smells like lemon and garlic and something green and alive. My husband always wanders in during that exact moment, drawn by the smell, and we end up eating straight from the pot with forks while standing at the stove. It's not fancy, but it's ours.

Storing and Reheating

Leftovers keep in the fridge for up to three days, though the pasta soaks up the sauce as it sits. When you reheat it, add a splash of water or broth and warm it gently in a pan, the microwave works too, but it won't be as silky. Sometimes I eat it cold straight from the container for lunch, and honestly, it's still delicious.

Swaps and Variations

If cottage cheese isn't your thing, ricotta works beautifully and makes the pesto even creamier. I've also swapped in spinach when arugula was nowhere to be found, and while it's milder, it's still lovely. For a heartier meal, toss in some grilled chicken, roasted cherry tomatoes, or even white beans.

Serving Suggestions

This pairs perfectly with a crisp white wine, something like Sauvignon Blanc or Pinot Grigio that doesn't fight with the lemon. I like to serve it with a simple side salad or some crusty bread to soak up any extra pesto left in the bowl. It's light enough for a weeknight but feels special enough for company.

• Add a handful of toasted pine nuts on top if you're not keeping it nut-free.
• A few shavings of lemon zest over the finished dish make it taste even brighter.
• Serve it family-style in a big shallow bowl so everyone can help themselves.

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This dish taught me that the best recipes often come from running out of the thing you thought you needed. Keep a bag of arugula in the fridge, and dinner is always fifteen minutes away.

Recipe FAQs

→ Can I substitute the cottage cheese in the pesto?

Yes, ricotta cheese works beautifully as a substitute for cottage cheese, offering a similar creamy texture with a slightly milder flavor. You can also use Greek yogurt for a tangier option.

→ How do I prevent the pesto from being too thick?

Reserve some pasta cooking water before draining. Add it gradually to the pesto and pasta mixture, a tablespoon at a time, until you achieve your desired creamy consistency. The starchy water helps the sauce coat the pasta perfectly.

→ Can I make the arugula pesto in advance?

Absolutely. Store the pesto in an airtight container in the refrigerator for up to 3 days. Pour a thin layer of olive oil on top to prevent oxidation and maintain the vibrant green color.

→ What pasta shapes work best with this pesto?

While linguine is ideal, other long pasta like spaghetti, fettuccine, or bucatini work wonderfully. Short shapes like penne or fusilli also hold the creamy pesto well in their ridges and curves.

→ How can I add more protein to this dish?

Grilled chicken breast, pan-seared shrimp, or white beans make excellent protein additions. You can also top with a poached egg or mix in crispy chickpeas for a vegetarian boost.

→ Is this dish suitable for meal prep?

Yes, though the pesto may thicken when refrigerated. Store the pasta and pesto separately, then combine when reheating. Add a splash of water or olive oil when warming to restore the creamy texture.