Linguine with Arugula Pesto

My sister brought home a bag of arugula from the farmers market one Saturday, far too much for salads alone. We stood at the counter, debating what to do with it before it wilted, when I remembered a jar of cottage cheese tucked in the fridge. What started as improvisation turned into one of our most requested weeknight pastas. The peppery bite of arugula mellowed into something creamy and bright, clinging to every strand of linguine.

I made this for a friend who swore she hated cottage cheese. She eyed the blender warily as I pulsed the pesto, but one bite in, she went quiet. By the end of her second helping, she asked for the recipe. Sometimes the best meals are the ones that change minds without trying too hard.

Ingredients

• Linguine: The flat shape holds onto the pesto beautifully, but spaghetti or fettuccine work just as well if thats what you have.
• Arugula: Look for young, tender leaves with minimal stems for a smoother, less bitter pesto.
• Cottage cheese: This replaces traditional pine nuts or walnuts, giving body and tang while keeping things creamy and budget-friendly.
• Parmesan cheese: Freshly grated is key here, the pre-shredded stuff doesnt melt or blend the same way.
• Garlic clove: One clove is enough to add warmth without overpowering the arugulas natural peppery flavor.
• Extra virgin olive oil: Use something fruity and grassy, it becomes part of the sauce and you will taste the difference.
• Fresh lemon juice: Brightens everything and balances the richness, do not skip this.
• Salt and black pepper: Season as you go, tasting the pesto before mixing it with the pasta.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, usually about 9 minutes. Before draining, scoop out half a cup of the starchy cooking water, it will help the pesto cling to every strand.

Blend the pesto:

Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor and blend until smooth and velvety. Scrape down the sides once or twice to make sure everything gets incorporated.

Toss it all together:

Return the drained linguine to the warm pot, pour in the pesto, and toss gently with tongs. Add the reserved pasta water a splash at a time until the sauce coats the pasta without pooling at the bottom.

Serve and garnish:

Plate immediately while still warm, scattering fresh arugula leaves on top and finishing with extra Parmesan and a few grinds of black pepper. Serve with a wedge of lemon on the side for anyone who wants an extra squeeze.

Save

There was a night when I tossed this together after a long day, too tired to think much about dinner. My partner took one bite and said it tasted like spring, even though it was November. That is when I realized this dish does not need a season or an occasion, it just needs to be made.

Choosing Your Greens

Arugula is the star here, but I have swapped in baby spinach when arugula was out of stock and it worked beautifully. Spinach makes the pesto milder and a little sweeter, which some people prefer. You can also mix half arugula and half basil if you want something in between classic pesto and this peppery version. Just keep the total greens around 3 cups loosely packed.

Making It Ahead

The pesto keeps in the fridge for up to three days in an airtight container, and I have even frozen it in ice cube trays for quick weeknight dinners. When reheating, add a splash of warm water or broth to bring back the creamy texture. Cook the pasta fresh each time though, reheated pasta never quite has the same bite.

Serving Suggestions

This pasta stands alone beautifully, but I have served it alongside grilled chicken thighs, roasted cherry tomatoes, or even a simple arugula salad dressed with olive oil and lemon. For a heartier meal, toss in some white beans or chickpeas right into the pasta. On warmer nights, I serve it at room temperature as a pasta salad, adding halved grape tomatoes and a drizzle more olive oil.

• Top with toasted breadcrumbs for a little crunch if you miss the texture nuts would bring.
• A handful of fresh herbs like parsley or chives stirred in at the end adds another layer of brightness.
• Pair with a chilled Sauvignon Blanc or sparkling water with lemon if you want to keep things light.

Save

This is the kind of recipe that feels like a quiet victory every time you make it. Simple ingredients, minimal effort, and a bowl of pasta that tastes like you put in far more work than you did.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, this arugula pesto works beautifully with any pasta shape. Try penne, fusilli, or spaghetti. Adjust the amount of reserved pasta water based on the shape to achieve your desired sauce consistency.

→ How do I store leftover arugula pesto?

Store leftover pesto in an airtight container in the refrigerator for up to 3 days. Pour a thin layer of olive oil on top to prevent oxidation. Stir well before using and add a splash of water or pasta cooking liquid to refresh the consistency.

→ Can I make this pesto ahead of time?

Absolutely. Prepare the pesto up to 2 days in advance and refrigerate. The flavors will meld beautifully. You can also freeze the pesto in ice cube trays for up to 3 months, then thaw as needed for quick weeknight meals.

→ What can I substitute for cottage cheese?

Ricotta cheese is the closest substitute, offering similar creaminess. Greek yogurt also works well for a tangy twist, though it will create a slightly thinner sauce. For a vegan version, try silken tofu or cashew cream.

→ Why is my pesto too thick or too thin?

Pesto consistency depends on ingredient ratios and blending time. If too thick, add olive oil or reserved pasta water one tablespoon at a time. If too thin, blend in more Parmesan or a handful of arugula until you reach the desired creamy texture.

→ Can I add protein to this dish?

Definitely. Grilled chicken, sautéed shrimp, or pan-seared salmon complement the peppery arugula beautifully. For vegetarian options, add white beans, chickpeas, or roasted cherry tomatoes for extra substance and flavor.