Save to Pinterest I was rummaging through the fridge one Wednesday night, staring at a container of cottage cheese I'd bought for breakfast and completely forgotten about. There was a bag of arugula wilting quietly in the crisper, and I thought, why not just throw them in the blender and see what happens? What came out was this impossibly creamy, peppery sauce that clung to hot pasta like it had been planned all along. My husband looked up from his phone, took one bite, and said it tasted like something from that little place we used to go to in Rome. It wasn't, but I didn't correct him.
I made this for my sister when she came over after a long shift at the hospital, too tired to even think about food. She sat at the counter, quiet, twirling her fork, and by the time she finished her bowl, she was telling me about her day. Something about the brightness of the lemon and the soft, tangled noodles made her relax. She asked for the recipe before she left, and now she makes it on her hardest nights.
Ingredients
- Linguine: The flat shape holds onto the pesto better than spaghetti, and it twirls beautifully on a fork.
- Fresh arugula: Look for bright green leaves without yellowing; the peppery flavor is what makes this pesto sing.
- Cottage cheese: This is the secret to creaminess without cream, and it adds protein that keeps you satisfied.
- Parmesan cheese: Use the real stuff, freshly grated, because the pre-shredded kind doesn't melt into the sauce the same way.
- Garlic clove: One is plenty; more than that and it starts to shout over the arugula.
- Extra virgin olive oil: A fruity, grassy oil makes the pesto taste alive, not flat.
- Fresh lemon juice: Brightens everything and cuts through the richness, so don't skip it.
- Salt and black pepper: Taste as you go, because every batch of cheese and arugula is a little different.
Instructions
- Boil the pasta:
- Bring a big pot of well-salted water to a rolling boil and cook the linguine until it still has a little bite. Before you drain it, scoop out half a cup of that starchy water—it's liquid gold for loosening the sauce later.
- Blend the pesto:
- Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor and blitz until it's smooth and vivid green. Scrape down the sides and taste it—add more lemon or salt if it needs a little more punch.
- Toss it all together:
- Put the drained linguine back in the pot, pour in the pesto, and toss everything with tongs until every strand is coated. Drizzle in some of that reserved pasta water to help the sauce cling and glide.
- Serve it up:
- Pile the pasta into warm bowls, scatter fresh arugula leaves on top, and finish with more Parmesan and a few grinds of black pepper. Serve it right away while it's still steaming.
Save to Pinterest One night, I made this for a friend who said she didn't like cottage cheese, and I didn't tell her it was in there until after she'd scraped her bowl clean. She looked at me, betrayed and impressed at the same time, and admitted it was the creamiest pesto she'd ever had. Now she keeps a tub of cottage cheese in her fridge, just in case.
What to Serve It With
This pasta is rich enough to stand alone, but if you want to round out the meal, a simple arugula salad with lemon vinaigrette keeps the theme going without competing. Garlic bread is always welcome, and a handful of roasted cherry tomatoes on top adds sweetness and a little burst of juice. If you're feeding someone hungry, grilled chicken or shrimp on the side turns it into a full dinner without much extra effort.
How to Store and Reheat
Leftovers keep in the fridge for up to two days in an airtight container, though the pesto will dull a little as it sits. When you reheat it, add a splash of water or olive oil in a pan over low heat, stirring gently so it doesn't dry out. The microwave works in a pinch, but the stovetop brings it back to life better. If the arugula on top wilts, just toss on some fresh leaves before serving.
Simple Swaps and Add-Ins
If you don't have cottage cheese, ricotta works beautifully and makes the pesto even silkier. A handful of fresh basil mixed in with the arugula softens the pepperiness if that's more your style. For a little heat, add a pinch of red pepper flakes to the pesto or sprinkle them on top at the end.
- Swap linguine for penne or fusilli if that's what you have—the pesto will nestle into the grooves.
- Stir in some sautéed mushrooms or zucchini for extra vegetables without changing the vibe.
- Top with toasted pine nuts or sunflower seeds if you want a little crunch and aren't avoiding nuts.
Save to Pinterest This dish has become my go-to when I want something that feels special but doesn't ask much of me. It's proof that the best meals sometimes come from just trusting what's already in your fridge.
Recipe Q&A
- → Can I substitute the cottage cheese with another ingredient?
Yes, ricotta cheese works beautifully as a substitute for cottage cheese, offering a similar creamy texture and mild flavor. You can also use Greek yogurt for tanginess or mascarpone for extra richness.
- → How can I store leftover arugula pesto?
Store the 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 and browning. You can also freeze it in ice cube trays for up to 3 months.
- → What pasta shapes work well with this pesto?
While linguine is traditional, this pesto pairs wonderfully with spaghetti, fettuccine, penne, or fusilli. Choose shapes with grooves or twists to help the sauce cling better to each piece.
- → Can I make this dish ahead of time?
The pesto can be prepared up to 3 days in advance and stored in the refrigerator. Cook the pasta fresh when ready to serve, as it's best enjoyed immediately after tossing with the sauce for optimal texture and flavor.
- → How do I prevent the arugula from tasting too bitter?
Choose younger, smaller arugula leaves which tend to be milder. The cottage cheese, Parmesan, and lemon juice help balance any bitterness. You can also mix in some fresh basil or spinach to mellow the peppery flavor.
- → What protein can I add to make this more substantial?
Grilled chicken, pan-seared shrimp, or white beans work excellently. You can also add crispy chickpeas for a vegetarian protein boost or flaked salmon for omega-3s and extra richness.