Save to Pinterest My neighbor dropped off a bag of arugula from her garden one Saturday morning, more than I could possibly use in salads. I stared at the peppery greens piled on my counter and thought about pesto, but I was out of pine nuts. Then I remembered the half-open tub of cottage cheese in my fridge and decided to experiment. What came together in my food processor that afternoon turned into one of those happy accidents that I now make on purpose every few weeks.
I served this to friends on a warm spring evening when I wanted something light but satisfying. We sat outside with chilled white wine, twirling linguine on our forks, and one friend asked for the recipe before she even finished her plate. The arugula gave the dish this lively, almost wild edge that felt nothing like the heavy cream sauces we were all used to. It was the kind of meal that made conversation easy and second helpings inevitable.
Ingredients
- Linguine: The flat shape holds onto the pesto beautifully, though I have used spaghetti or even penne when that is what I had on hand.
- Arugula: Look for bright green leaves without yellowing, the peppery bite is what makes this pesto sing, so do not skip the freshness.
- Cottage cheese: This is the secret that replaces nuts and adds body, I prefer small curd for smoother blending, but large curd works if you do not mind a little texture.
- Parmesan cheese: Freshly grated makes all the difference, the pre-shredded stuff does not melt into the sauce the same way.
- Garlic clove: One is plenty, raw garlic can overpower the delicate arugula if you are too generous.
- Extra virgin olive oil: Use something you would drizzle on bread, the flavor comes through in every bite.
- Fresh lemon juice: This brightens the whole dish and cuts through the richness, I always taste and add a little extra if it needs a lift.
- Salt and black pepper: Season the pesto well before tossing it with the pasta, under-seasoned pesto makes for flat, boring linguine.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the linguine until it still has a little bite, al dente is your friend here. Before you drain it, scoop out half a cup of that starchy pasta water and set it aside, it is liquid gold for loosening your 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 smooth and creamy. Stop once or twice to scrape down the sides so everything gets evenly mixed, then taste it and adjust the salt or lemon if needed.
- Toss Everything Together:
- Put the drained linguine back in the pot and pour in the pesto, tossing gently to coat every strand. Add the reserved pasta water a splash at a time until the sauce clings to the noodles without pooling at the bottom of the pot.
- Serve It Up:
- Plate the linguine while it is still steaming and top each serving with a handful of fresh arugula, more Parmesan, and a few grinds of black pepper. Serve it right away, this dish is best when it is hot and the arugula on top just barely wilts from the warmth.
Save to Pinterest This dish became my go-to whenever I needed something comforting but not heavy, something quick but still special. I have made it for myself on quiet weeknights and for small dinner parties when I wanted to look effortless. Every time, it tastes like spring and feels like the kind of cooking that does not need to prove anything.
Making It Your Own
If you do not have cottage cheese, ricotta works just as well and gives you a slightly smoother, richer pesto. I have also stirred in a little lemon zest when I wanted extra brightness, and once I folded in halved roasted cherry tomatoes that added little bursts of sweetness. Grilled chicken on top turns this into a more substantial meal, and I have served it with shrimp for guests who wanted something a little fancier.
Storing and Reheating
Leftovers keep in the fridge for a day or two, though the pesto can thicken and the pasta absorbs some of the sauce as it sits. When I reheat it, I add a splash of water or a drizzle of olive oil in a pan over low heat, tossing gently until it loosens up again. It will never be quite as bright as when it was freshly made, but it still tastes good enough to pack for lunch the next day.
Pairing and Serving Ideas
This linguine loves a crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio, something that echoes the lemon and does not compete with the peppery arugula. I have also served it alongside a simple green salad dressed with olive oil and vinegar, or with crusty bread to soak up any extra pesto left on the plate.
- Try it with a side of garlic bread for a cozy, carb-happy dinner.
- A handful of toasted breadcrumbs on top adds a nice crunch if you miss the texture nuts usually bring.
- Serve it family style in a big bowl so everyone can help themselves and go back for more.
Save to Pinterest This is the kind of recipe that makes you feel capable in the kitchen without asking much of you. I hope it becomes one of those dishes you turn to when you want something real, fast, and full of flavor.
Recipe FAQs
- → Can I substitute the cottage cheese with another ingredient?
Yes, ricotta cheese works beautifully as a substitute for cottage cheese, providing a similarly creamy texture with a slightly milder flavor. You can also use Greek yogurt for a tangier profile.
- → How do I prevent the pesto from being too thick?
Reserve pasta cooking water before draining and add it gradually to the pesto-coated pasta. The starchy water helps thin the sauce to your desired consistency while helping it adhere to the linguine.
- → Can I make the arugula pesto ahead of time?
Absolutely. 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. Stir well before using.
- → What pasta shapes work best besides linguine?
Spaghetti, fettuccine, or penne work wonderfully with this arugula pesto. Long pasta shapes allow the sauce to coat evenly, while shorter shapes like penne catch the pesto in their ridges.
- → How can I make this dish more filling?
Add grilled chicken, sautéed shrimp, or roasted cherry tomatoes for extra protein and flavor. You can also toss in white beans or chickpeas for a vegetarian protein boost.
- → Is this pesto suitable for freezing?
Yes, freeze the pesto in ice cube trays or small containers for up to 3 months. Thaw in the refrigerator overnight before tossing with freshly cooked pasta. Note that the texture may be slightly grainy after freezing due to the cottage cheese.