Linguine with Arugula Pesto

# What You'll Need:

→ Pasta

01 - 14 oz linguine

02 - Salt for pasta water

→ Arugula Pesto

03 - 3 cups loosely packed fresh arugula

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

→ To Serve

11 - Extra arugula leaves for garnish

12 - Additional grated Parmesan for topping

13 - Freshly ground black pepper

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

02 - While the pasta cooks, combine arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.

03 - Return the drained linguine to the pot. Add the arugula pesto and toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

04 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and a twist of black pepper.

# Chef’s Tips:

01 -

It comes together in the time it takes to boil pasta, with no toasting or chopping nuts.
The cottage cheese makes it ridiculously creamy and sneaks in extra protein without feeling heavy.
Arugula brings a peppery bite that wakes up every strand of pasta.
You probably have most of these ingredients already sitting in your fridge.

02 -

Don't skip reserving the pasta water, it contains starch that helps the pesto cling to the noodles instead of sliding off.
Taste the pesto before tossing it with the pasta, arugula can vary in pepperiness, so adjust lemon juice or salt to balance.
If your pesto tastes too sharp, a pinch of sugar or an extra drizzle of olive oil will mellow it out.

03 -