Linguine with Arugula Pesto

I was clearing out my fridge on a rainy Tuesday when I spotted a tub of cottage cheese I'd forgotten about and a wilting bunch of arugula. I'd seen a pesto recipe years ago that swapped out pine nuts for cottage cheese, and something clicked. Within twenty minutes, I had a bowl of linguine so bright and peppery it tasted like spring, even though it was pouring outside. My roommate wandered into the kitchen, took one bite, and declared it better than any basil pesto she'd ever had.

The first time I made this for a dinner party, I worried it might be too simple. But when I set the bowls down, everyone went quiet for a moment, then started asking what was in the sauce. One friend, who usually picks at pasta, went back for seconds. I realized then that bright, fresh flavors don't need to be complicated to make people happy.

Ingredients

• Linguine: Long, flat noodles that hold onto creamy sauces beautifully, but any pasta shape works if that's what you have.
• Fresh arugula: The star of the pesto, bringing a peppery sharpness that mellows just enough when blended with cheese and oil.
• Cottage cheese: This is the magic ingredient, adding creaminess and protein while keeping the pesto silky without any nuts.
• Parmesan cheese: Adds salty, umami depth, use the good stuff if you can, it makes a difference.
• Garlic clove: Just one is enough, it sharpens the flavor without overpowering the greens.
• Extra virgin olive oil: Helps everything blend smoothly and adds richness, don't skip the good quality here.
• Fresh lemon juice: Brightens the whole dish and balances the richness of the cheese.
• Salt and black pepper: Essential for bringing out every flavor, taste as you go.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, following the package timing. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for a silky sauce.

Blend the pesto:

While the pasta bubbles away, toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor. Blitz until smooth and creamy, scraping down the sides once or twice so everything gets evenly blended.

Toss it all together:

Return the drained linguine to the pot and pour in the arugula pesto, tossing gently to coat every strand. Add the reserved pasta water a splash at a time until the sauce clings perfectly without being too thick or too runny.

Serve and garnish:

Divide the pasta among bowls and top with a handful of fresh arugula, a generous sprinkle of Parmesan, and a few grinds of black pepper. Serve immediately while it's hot and vibrant.

Save

One evening, I made this for my sister after a long day at work. She sat at my kitchen counter, twirling her fork absentmindedly, and said it tasted like something she'd order at a tiny Italian place by the sea. We talked for hours over that bowl of pasta, and I realized food like this, simple and bright, has a way of making ordinary nights feel special.

Variations to Try

If cottage cheese isn't your thing, ricotta works beautifully and makes the pesto even creamier. I've also stirred in a handful of baby spinach alongside the arugula when I wanted a milder flavor. For extra richness, toss in some halved cherry tomatoes that have been roasted until they burst, the sweetness plays off the peppery greens perfectly. A handful of grilled chicken or sauteed shrimp turns this into a heartier meal without losing that fresh, bright feeling.

Storage and Reheating

This pasta is best enjoyed fresh, but leftovers keep in the fridge for up to two days in an airtight container. The pesto can darken slightly as it sits, which is normal. When reheating, add a splash of water or olive oil and warm gently on the stove, the microwave tends to make the sauce separate. If you want to make the pesto ahead, it holds for three days in the fridge and freezes well for up to a month, just thaw and toss with freshly cooked pasta.

Serving Suggestions

I like to serve this with a simple arugula and shaved Parmesan salad on the side, dressed with lemon and olive oil to echo the pasta. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, cuts through the richness beautifully. If you're feeding a crowd, set out extra Parmesan, red pepper flakes, and lemon wedges so everyone can tweak their bowl to taste.

• Pair with crusty bread to soak up every last bit of pesto.
• Add a squeeze of lemon right before serving for an extra burst of brightness.
• Top with toasted breadcrumbs for a little crunch if you're craving texture.

Save

This dish reminds me that some of the best meals come from what's already in your kitchen, no fancy ingredients or long prep required. It's bright, satisfying, and always feels like a little celebration, even on the most ordinary weeknight.

Recipe FAQs

→ Can I substitute the cottage cheese with another ingredient?

Yes, ricotta cheese works beautifully as a substitute for cottage cheese, providing a similar creamy texture and mild flavor. You can also use Greek yogurt for a tangier profile.

→ How do I prevent the pesto from being too thick?

Reserve some pasta cooking water before draining. Add it gradually to the pesto and pasta mixture, a tablespoon at a time, until you reach your desired creamy consistency.

→ 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 browning and stir before using.

→ What pasta shapes work best besides linguine?

Spaghetti, fettuccine, or penne all work wonderfully with arugula pesto. Long pasta shapes allow the sauce to coat evenly, while shorter shapes like penne capture the pesto in their ridges.

→ How can I make this dish more substantial?

Add grilled chicken, sautéed shrimp, or roasted cherry tomatoes for extra protein and flavor. White beans or chickpeas also make excellent vegetarian additions that boost the nutritional value.

→ Is this dish suitable for meal prep?

While best enjoyed fresh, you can prepare the pesto separately and cook pasta as needed. Store them separately in the refrigerator and combine just before serving for optimal texture and flavor.