Linguine with Arugula Pesto

My blender broke on a Wednesday night, and I had a bundle of arugula wilting in the crisper. I grabbed my food processor instead and tossed in cottage cheese because I was out of pine nuts, and honestly, I wasn't sure it would work. The pesto came out creamy, bright, and peppery in a way that felt entirely new. I've never gone back to the old version.

I made this for my sister when she came over after a long shift at the hospital. She took one bite and said it tasted like spring, which made me laugh because it was October. But she was right, the lemon and arugula do something bright and alive, even when the weather turns gray. We finished the whole pot between us, standing at the counter with forks.

Ingredients

• Linguine: The flat shape holds onto the pesto beautifully, but feel free to swap in whatever long pasta you have on hand.
• Fresh arugula: Look for young, tender leaves if you can, they blend smoother and taste less bitter than the older, larger ones.
• Cottage cheese: This is the secret to creaminess without nuts, and it adds a subtle tang that balances the peppery arugula perfectly.
• Parmesan cheese: Freshly grated is worth it here, the pre-shredded stuff doesn't melt into the pesto the same way.
• Garlic clove: One is plenty, it should support the arugula, not overpower it.
• Extra virgin olive oil: Use something you'd happily drizzle on bread, it makes a difference in the final taste.
• Fresh lemon juice: This brightens everything and cuts through the richness, don't skip it.
• Salt and black pepper: Season the pesto well, pasta needs boldness to shine.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook the linguine until it still has a little bite, usually a minute less than the package suggests. Scoop out half a cup of that starchy pasta water before you drain, it's your secret weapon for silky sauce.

Blend the pesto:

Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into your food processor and let it run until everything is smooth and bright green. Taste it and adjust the lemon or salt if it needs a little more punch.

Toss it all together:

Put the drained linguine back in the warm pot, pour in the pesto, and toss with tongs until every strand is coated. Add the reserved pasta water a splash at a time until the sauce clings perfectly without being dry or soupy.

Serve right away:

Pile the pasta into bowls and top with a handful of fresh arugula, extra Parmesan, and a few cranks of black pepper. It's best when it's still steaming.

Save

This dish became my go-to when I wanted something that felt indulgent but didn't require a trip to the store or an hour of prep. It reminds me that some of the best meals come from what's already in the fridge and a little bit of courage to try something different. Now it's the recipe I text to friends when they ask for something easy but impressive.

Making It Your Own

If you want a little more heft, toss in some grilled chicken or sautéed shrimp just before serving. Roasted cherry tomatoes add sweetness and a pop of color that makes the whole plate look like summer. You can also stir in a handful of spinach or basil with the arugula if you want a milder, sweeter pesto.

Storage and Reheating

Leftovers keep in the fridge for up to two days, though the pesto can dull a bit as it sits. Reheat gently in a skillet with a splash of water or broth to bring back the creaminess. You can also make extra pesto and freeze it in ice cube trays, then pop out a cube or two whenever you need a quick sauce for pasta, chicken, or even scrambled eggs.

Pairing and Serving Ideas

This pairs beautifully with a crisp white wine like Sauvignon Blanc or Pinot Grigio, something that echoes the brightness of the lemon and arugula. Serve it alongside a simple green salad dressed with olive oil and vinegar, or some crusty bread to soak up any pesto left in the bowl.

• Add a pinch of red pepper flakes if you like a little heat.
• Try ricotta instead of cottage cheese for a silkier, milder pesto.
• Garnish with lemon zest for an extra layer of citrus aroma.

Save

This linguine is proof that you don't need a long ingredient list or fancy techniques to make something you'll crave again and again. It's bright, creamy, and ready in the time it takes to boil water.

Recipe FAQs

→ Can I substitute the cottage cheese with another cheese?

Yes, ricotta cheese works wonderfully as a substitute for cottage cheese, offering a similar creamy texture. Greek yogurt can also be used for a tangier flavor profile.

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

Reserve pasta cooking water before draining and add it gradually to the pesto-coated pasta. The starchy water helps create a silky, clingy sauce that coats the linguine perfectly.

→ Can I make the arugula pesto ahead of time?

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

→ What pasta shapes work best besides linguine?

Spaghetti, fettuccine, or penne all work beautifully with this pesto. Long pasta shapes allow the sauce to coat evenly, while ridged shapes like penne catch the creamy pesto in their grooves.

→ How can I add more protein to this dish?

Grilled chicken, sautéed shrimp, or pan-seared salmon complement the peppery arugula beautifully. You can also add white beans or chickpeas for a plant-based protein boost.

→ Why is my pesto too bitter?

Arugula can vary in bitterness depending on maturity. Balance it by adding more lemon juice, a pinch of sugar, or increasing the Parmesan and cottage cheese for extra creaminess.