Linguine with Arugula Pesto (Printable)

Vibrant linguine with peppery arugula pesto, cottage cheese, and Parmesan—ready in 25 minutes, completely nut-free.

# What You 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, plus more to taste
10 - Freshly ground black pepper to taste

→ For Serving

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
02 - While 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 sides as needed. Adjust seasoning to taste.
03 - Return drained linguine to pot. Add arugula pesto and toss to coat, gradually incorporating reserved pasta water until sauce reaches desired consistency.
04 - Transfer to serving bowls immediately. Garnish with fresh arugula leaves, additional grated Parmesan cheese, and freshly ground black pepper.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you fussed for hours.
  • The cottage cheese adds creaminess and protein without any nuts, making it allergy friendly and budget smart.
  • That peppery arugula bite with lemon makes every forkful feel fresh and alive, not heavy.
02 -
  • Reserve that pasta water before you drain, it's the magic ingredient that makes the pesto cling instead of clump.
  • Blend the pesto until it's completely smooth, any chunks of garlic or arugula stems will taste harsh instead of balanced.
  • Don't let the pasta sit after tossing, it absorbs the sauce quickly and can turn dry if you wait too long to serve.
03 -
  • Use the freshest arugula you can find, older leaves can taste bitter and tough instead of peppery and bright.
  • If your pesto tastes too sharp, add an extra drizzle of olive oil or a pinch of sugar to balance the bite.
  • Make a double batch of pesto and freeze half in an ice cube tray, then pop out a cube or two whenever you need a quick sauce for pasta, grain bowls, or sandwiches.
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