Linguine with Arugula Pesto (Printable Version)

Linguine tossed in vibrant arugula pesto with cottage cheese, Parmesan, and lemon. Nut-free and ready in 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, more to taste
10 - Freshly ground black pepper to taste

→ To Serve

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

# Steps:

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.
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, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
04 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together faster than waiting for takeout, using ingredients you likely already have.
  • The cottage cheese adds unexpected creaminess and protein without any nuts, making it allergen-friendly.
  • Leftovers taste just as good cold the next day, straight from the fridge.
02 -
  • Do not skip reserving pasta water, it is the secret to a silky sauce that does not separate.
  • Taste the pesto before tossing it with the pasta, you can adjust lemon, salt, or pepper much easier at this stage.
  • If the pesto feels too thick, add a tablespoon of pasta water while blending to loosen it up.
03 -
  • Blend the pesto just until smooth, over-blending can make it taste grassy and bitter.
  • If you are sensitive to garlic, use half a clove or rub the inside of your mixing bowl with a cut clove instead of blending it in.
  • Always taste the pasta water before cooking, it should be as salty as the sea so your pasta is seasoned from the inside out.
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