Pin This I was staring at a wilting bunch of arugula when the idea hit me. I'd bought it for salads but never got around to using it, and throwing it out felt wrong. A friend had once mentioned blending greens into pasta sauce, so I tossed the arugula into my food processor with whatever I had on hand. The result was so bright and peppery, it woke up my entire kitchen.
The first time I made this for my neighbor, she asked if I'd used cashews or pine nuts. When I told her it was cottage cheese, she laughed and asked for the recipe on the spot. We ended up eating straight from the pot, standing at the counter, talking until the pasta went cold. It became our go to whenever one of us needed a quick dinner and good company.
Ingredients
- Linguine: The flat shape holds onto the pesto better than round spaghetti, and it cooks quickly without turning mushy if you catch it right at al dente.
- Arugula: Its peppery bite is the star here, so use fresh leaves and avoid the prewashed bags that taste like the plastic they come in.
- Cottage cheese: This is the secret to creaminess without nuts, and it adds protein that makes the dish feel more filling than you'd expect.
- Parmesan cheese: Freshly grated is worth the effort because the pre shredded stuff has additives that make the pesto grainy instead of silky.
- Garlic clove: One is plenty since raw garlic gets sharper as it sits, and you want the arugula to shine without fighting for attention.
- Extra virgin olive oil: Use something you'd drizzle on bread because you'll taste it clearly in the finished sauce.
- Lemon juice: Fresh squeezed is the only way to go, it brightens the whole dish and cuts through the richness of the cheese.
- Salt and black pepper: Season the pasta water generously and taste the pesto before adding more, since the Parmesan is already salty.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it still has a slight bite in the center. Reserve half a cup of the starchy cooking water before draining, it's your insurance for a silky sauce.
- Blend the pesto:
- Throw the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor and blitz until smooth. Scrape down the sides halfway through to make sure everything gets incorporated evenly.
- Toss it together:
- Return the drained linguine to the pot and pour in the pesto, tossing with tongs while adding splashes of reserved pasta water until the sauce coats every strand. The starch helps the pesto cling instead of pooling at the bottom.
- Serve and garnish:
- Plate immediately and top with extra arugula leaves, more Parmesan, and a generous twist of black pepper. The heat from the pasta will soften the fresh arugula just enough.
Pin This One evening, I made this after a long day and ate it curled up on the couch with a blanket. The brightness of the lemon and the bite of the arugula felt like a reset button. It wasn't fancy, but it was exactly what I needed, and I realized that's what good food does sometimes.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days, though the arugula will darken slightly. Reheat gently in a skillet with a splash of water or milk to bring back the creaminess, microwaving tends to make the sauce separate. If you're meal prepping, keep the pesto separate from the cooked pasta and toss them together just before serving.
Swaps and Variations
Ricotta works beautifully in place of cottage cheese if you want a milder flavor, and you can swap the arugula for baby spinach or basil if that's what you have. For a heartier meal, toss in grilled chicken, roasted cherry tomatoes, or sauteed shrimp. I once stirred in some sun dried tomatoes and it turned into a completely different dish, tangy and sweet.
Pairing Suggestions
A crisp Sauvignon Blanc or a light Pinot Grigio cuts through the richness and complements the lemon and pepper. If you're not drinking wine, sparkling water with a twist of lemon does the same job. Serve it with a simple green salad dressed in olive oil and vinegar, and maybe some crusty bread to mop up any pesto left on the plate.
- Add lemon zest to the pesto for an extra layer of brightness that hits you right away.
- If you like heat, a pinch of red pepper flakes in the pesto will warm it up without overpowering the arugula.
- Double the pesto recipe and freeze half in an ice cube tray for quick weeknight dinners later.
Pin This This dish taught me that the best meals don't need to be complicated, they just need to taste alive. Keep a bunch of arugula in your fridge, and you'll always have dinner sorted.
Recipe FAQs
- → Can I substitute the cottage cheese with another ingredient?
Yes, ricotta cheese works beautifully as a substitute for cottage cheese in this pesto. It provides a similar creamy texture and mild flavor that complements the peppery arugula perfectly.
- → How do I prevent the pesto from being too thick?
Reserve some pasta cooking water before draining. The starchy water helps thin the pesto to your desired consistency while helping it coat the linguine evenly. Add it gradually, a tablespoon at a time, until you achieve the perfect texture.
- → Can I make the arugula pesto ahead of time?
Yes, you can prepare the pesto up to 2 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color.
- → What can I add to make this dish more substantial?
Grilled chicken, roasted cherry tomatoes, or sautéed shrimp make excellent protein additions. You can also add white beans for extra plant-based protein and fiber while keeping it vegetarian.
- → Why is my arugula pesto bitter?
Arugula naturally has a peppery, slightly bitter taste. To balance this, ensure you're using fresh lemon juice and enough Parmesan cheese. The cottage cheese and olive oil also help mellow the sharpness. If it's still too strong, add a touch more lemon juice or cheese.
- → Can I use a different type of pasta?
Absolutely! While linguine works wonderfully, you can use spaghetti, fettuccine, penne, or any pasta shape you prefer. Shorter shapes like penne or fusilli hold the pesto well in their grooves and crevices.