Linguine with Arugula Pesto (Print Version)

Peppery arugula pesto with cottage cheese creates a bright, creamy sauce for tender linguine in just 25 minutes.

# 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, adjusted to taste
10 - Freshly ground black pepper to taste

→ Garnish

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

# How to Make It:

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 the pasta.
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 the pot. Add arugula pesto and toss to coat, adding reserved pasta water gradually until sauce reaches desired consistency.
04 - Serve immediately, garnished with fresh arugula leaves, additional grated Parmesan, and freshly ground black pepper.

# Additional Tips::

01 -
  • It comes together in under half an hour, perfect for those nights when you need something fast but still impressive.
  • The cottage cheese adds creaminess and protein without any nuts, so it's safe for anyone with allergies.
  • The arugula gives it a peppery kick that feels fresh and alive, not heavy or cloying like traditional pesto.
  • You can toss it with pasta, spread it on toast, or even dollop it onto grilled vegetables.
02 -
  • Do not skip reserving the pasta water, it's the secret to making the pesto silky and helping it cling to the linguine.
  • Taste the pesto before tossing it with the pasta, arugula can vary in intensity, so you may need more lemon juice or salt to balance it out.
  • Serve this immediately after tossing, the pesto can thicken and lose its vibrant color if it sits too long.
03 -
  • Blanch the arugula in boiling water for 10 seconds before blending to keep the pesto bright green and reduce any bitterness.
  • Use a high speed blender instead of a food processor for an ultra smooth, restaurant quality texture.
  • Toss a handful of toasted pine nuts or sunflower seeds into the finished pasta for added crunch and richness.
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