Linguine with Arugula Pesto (Printable)

Linguine with vibrant arugula pesto, cottage cheese, and Parmesan. Fresh, creamy, and completely nut-free.

# 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

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water and drain pasta in colander.
02 - While pasta cooks, combine arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper in food processor. Blend until smooth and creamy, scraping sides as needed. Taste and adjust seasoning.
03 - Return drained linguine to pot. Add arugula pesto and toss to coat evenly. Gradually add reserved pasta water one tablespoon at a time until sauce reaches desired consistency.
04 - Divide onto serving plates immediately. Top with fresh arugula leaves, additional grated Parmesan, and freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, no waiting around.
  • The peppery arugula and tangy cottage cheese make it feel indulgent without being heavy.
  • No nuts means everyone at the table can dig in without worry.
  • Leftovers taste just as good cold the next day, straight from the fridge.
02 -
  • Don't skip reserving the pasta water, it's the key to a silky sauce that clings instead of clumps.
  • Blend the pesto until it's truly smooth, any chunks of garlic or arugula stems will throw off the texture.
  • Taste the pesto before mixing it with the pasta because it's easier to adjust seasoning now than after.
03 -
  • Use baby arugula if you want a milder, sweeter pesto that's less peppery.
  • Blend the pesto in short bursts to avoid overheating it, which can make it taste bitter.
  • Toss the pasta with pesto off the heat so the cheese stays creamy and doesn't get grainy.
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