Linguine with Arugula Pesto (Printer-friendly)

Peppery arugula pesto with cottage cheese and Parmesan tossed with al dente linguine. Nut-free and ready in 25 minutes.

# Ingredient List:

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

→ To Serve

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

# How-To 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 your desired consistency.
04 - Serve immediately, garnished with fresh arugula leaves, additional grated Parmesan cheese, and a twist of freshly ground black pepper.

# Expert Suggestions:

01 -
  • It comes together faster than delivery and tastes like you spent all afternoon in the kitchen.
  • The cottage cheese adds creaminess and protein without any nuts, so everyone at the table can dig in.
  • That peppery arugula bite wakes up your taste buds in a way basil never quite does.
02 -
  • Don't skip reserving the pasta water, it's the only thing that makes the pesto cling without turning greasy.
  • Blend the pesto longer than you think you need to, cottage cheese can be lumpy if you rush it.
  • Taste the pesto before mixing it in, it should be punchy on its own so it doesn't disappear under all that pasta.
03 -
  • Use the food processor for the pesto, a blender works but tends to whip too much air in and make it foamy.
  • If your pesto tastes flat, it probably needs more salt or another squeeze of lemon, don't be shy.
  • Warm your serving bowls first so the pasta stays hot longer, it's a small thing that makes a big difference.
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