Linguine with Arugula Pesto (Print)

Linguine tossed with peppery 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 more 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

# Directions:

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 fresh arugula, additional grated Parmesan, and freshly ground black pepper.

# Expert Advice:

01 -
  • It takes less time than ordering takeout and tastes like you spent an hour in the kitchen.
  • The cottage cheese makes it unexpectedly creamy without any nuts, so everyone at the table can actually eat it.
  • Arugula brings this bright, peppery bite that wakes up your taste buds without overpowering anything.
  • You can toss it together with one hand while holding a glass of wine in the other.
02 -
  • Don't skip reserving the pasta water—it's the only thing that will make the pesto coat the noodles without breaking.
  • Taste the pesto before you toss it with the pasta, because once it's mixed in, it's too late to fix the seasoning.
  • If your arugula is really spicy, use a little less or add a handful of spinach to mellow it out.
03 -
  • Blend the pesto in short bursts so it stays bright green and doesn't heat up and turn muddy.
  • Use good Parmesan—the kind you have to grate yourself—because it melts into the sauce and makes everything taste more expensive than it is.
  • Warm your serving bowls with hot water before plating so the pasta stays hot longer at the table.
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