Linguine with Arugula Pesto (Printable)

Fresh linguine with creamy arugula pesto, cottage cheese, and Parmesan. Nut-free and ready in 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, plus additional to taste
10 - Freshly ground black pepper to taste

→ Garnish

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

# Step-by-Step:

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 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 gradually until the sauce reaches desired consistency.
04 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and freshly ground black pepper.

# Expert Advice:

01 -
  • The cottage cheese makes the pesto unbelievably creamy without any nuts, so it's lighter on your wallet and perfect for anyone with allergies.
  • Arugula brings a peppery bite that feels more grown up than basil, and the lemon juice keeps everything tasting bright instead of heavy.
  • It's fast enough for a weeknight but impressive enough that guests always ask for the recipe.
02 -
  • Reserve that pasta water before you drain, I've dumped it down the sink too many times and regretted it when the pesto wouldn't loosen up.
  • Blend the pesto until it's really smooth, any big chunks of garlic or arugula stems will overpower the dish instead of blending into it.
  • Don't let the pasta sit once it's tossed, the pesto soaks in fast and it can start to look dry if it sits for more than a few minutes.
03 -
  • Taste the raw pesto before you toss it with the pasta, it's easier to adjust the seasoning when it's still in the food processor.
  • Use the pasta cooking water generously, it's the secret to making the pesto coat every strand instead of clumping at the bottom of the bowl.
  • If your arugula is especially bitter, blanch it in boiling water for ten seconds before blending to mellow it out without losing the color.
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