Linguine with Arugula Pesto (Printable)

Peppery arugula pesto with cottage cheese and Parmesan creates a creamy, bright pasta dish in just 25 minutes.

# 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, additional 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 Make:

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 through a colander.
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, gradually adding reserved pasta water until the sauce reaches desired consistency.
04 - Serve immediately, garnished with fresh arugula leaves, additional grated Parmesan cheese, and a twist of black pepper.

# Expert Tips:

01 -
  • It skips the nuts entirely but still delivers that rich, creamy texture you crave in pesto.
  • The arugula brings a peppery bite that wakes up every strand of pasta without feeling heavy.
  • You can have dinner on the table in under half an hour, even on the busiest weeknights.
  • Cottage cheese sneaks in extra protein, making this more satisfying than it looks.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the pesto without making it oily or watery.
  • Blend the pesto while the pasta cooks so everything comes together hot and the flavors meld right in the pot.
  • If your arugula tastes too sharp, add an extra squeeze of lemon or a pinch of sugar to round it out.
03 -
  • Taste the pesto before tossing it with the pasta, it should be slightly over-seasoned on its own because the pasta will mellow it out.
  • Use the food processor instead of a blender for better control and a chunkier texture if you prefer it rustic.
  • Always toss the pasta and pesto in the warm pot off the heat, it keeps everything from breaking or separating.
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