Save My neighbor brought over a bag of arugula from her garden one afternoon, more than I could possibly use in salads. I tossed it into the food processor with cottage cheese instead of the usual nuts, and the result was so creamy and bright I couldn't stop tasting it straight from the bowl. That evening, I tossed it with hot linguine and called it dinner. It's been my go-to ever since.
I made this for a friend who swore she didn't like cottage cheese. She ate two bowls and asked for the recipe before she left. Sometimes the best meals are the ones that surprise you, the ones that turn skeptics into believers with just one bite.
Ingredients
- Linguine: Use good quality pasta because it's the foundation here, and cook it just until al dente so it holds the pesto without getting mushy.
- Fresh arugula: The star of the pesto, bringing that peppery bite that makes this sauce unforgettable, and baby arugula works beautifully if that's what you have.
- Cottage cheese: This is the creamy secret that replaces nuts and adds protein, and full-fat gives the richest texture though low-fat works in a pinch.
- Parmesan cheese: Adds salty, nutty depth that balances the arugula's sharpness, so don't skip the good stuff here.
- Garlic clove: Just one is enough to add warmth without overpowering the delicate greens.
- Extra virgin olive oil: Brings everything together with fruity richness, and a drizzle on top at the end makes it shine.
- Fresh lemon juice: Brightens the whole dish and cuts through the creaminess, making every bite feel fresh.
- Salt and black pepper: Season as you go, tasting the pesto before tossing it with the pasta so you get it just right.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it's tender but still has a little bite. Before draining, scoop out half a cup of that starchy pasta water because it's magic for loosening the sauce later.
- Blend the pesto:
- Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into your food processor and blend until it's smooth and creamy. Scrape down the sides once or twice, taste it, and adjust the seasoning until it makes you smile.
- Toss it all together:
- Put the drained linguine back in the pot, pour in the pesto, and toss everything together with tongs. Add the reserved pasta water a splash at a time until the sauce coats every strand without pooling at the bottom.
- Serve and garnish:
- Plate it up while it's hot, scatter fresh arugula leaves on top, and finish with extra Parmesan and a few twists of black pepper. Serve immediately and watch it disappear.
Save One summer evening, I served this on the porch with a bottle of cold white wine and a simple tomato salad. The sun was setting, the pasta was perfect, and nobody wanted to move from the table. It's funny how a dish this simple can hold a whole memory inside it.
Making It Your Own
If cottage cheese isn't your thing, ricotta works beautifully and makes the pesto even creamier. I've also stirred in lemon zest for extra brightness on days when the arugula tastes especially mild. Grilled chicken or roasted cherry tomatoes turn this into a heartier meal, and both add their own little burst of flavor without overwhelming the pesto.
Storage and Leftovers
This pasta keeps well in the fridge for up to two days, though the arugula may darken a bit. I actually love eating it cold, straight from the container, as a quick lunch. If you're reheating it, add a splash of water or olive oil to bring the sauce back to life, and warm it gently so the cheese doesn't separate.
What to Pair With It
A crisp Sauvignon Blanc or a light Pinot Grigio is perfect here, cutting through the creaminess and matching the bright, peppery notes. If you're not drinking wine, sparkling water with a squeeze of lemon does the same job. Keep sides simple, a green salad or crusty bread is all you need.
- Serve it with garlic bread for scooping up every last bit of sauce.
- A side of roasted vegetables adds color and makes it feel like a full meal.
- For a crowd, double the pesto and keep extra in the fridge for quick weeknight dinners.
Save This dish taught me that the best recipes often come from using what you have and trusting your instincts. I hope it becomes one of those easy, reliable favorites in your kitchen too.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely! While linguine works beautifully, you can substitute with fettuccine, spaghetti, penne, or any pasta shape you prefer. Just adjust cooking time according to package directions.
- → How do I store leftover arugula pesto?
Store the pesto in an airtight container in the refrigerator for up to 3 days. Drizzle a thin layer of olive oil on top to prevent oxidation and preserve the bright green color.
- → Can I make this dairy-free?
For a dairy-free version, replace cottage cheese with silken tofu and Parmesan with nutritional yeast. Add extra lemon juice and salt to compensate for the umami flavor from cheese.
- → Why use cottage cheese instead of nuts?
Cottage cheese provides creaminess and protein without nuts, making this pesto accessible for those with nut allergies. It also adds a mild tanginess that complements the peppery arugula beautifully.
- → Can I prepare the pesto in advance?
Yes! Make the pesto up to 2 days ahead and refrigerate. The flavors will meld nicely. Just give it a good stir before tossing with freshly cooked pasta.
- → What can I add for extra protein?
Grilled chicken, sautéed shrimp, or pan-seared salmon pair wonderfully. For vegetarian options, try white beans, chickpeas, or extra cottage cheese stirred into the finished dish.