Pin it I was standing in front of my fridge one Wednesday night, staring at a container of cottage cheese I'd bought with good intentions and completely forgotten about. There was arugula in the crisper, a lemon rolling around, and a box of linguine in the pantry. I tossed it all into the food processor on a whim, and what came out was this brilliant green sauce that tasted peppery, creamy, and somehow exactly like spring. My roommate walked in, took one bite, and asked if I'd been hiding a culinary degree from her.
The first time I made this for friends, I served it on mismatched plates with way too much Parmesan on top. We ate it standing around the kitchen counter, twirling forks and talking over each other, and someone said it tasted like eating sunshine. I've made it a dozen times since, and it always brings that same easy, happy energy to the table.
Ingredients
- Linguine: The flat shape holds onto the pesto beautifully, but any long pasta works if that's what you have on hand.
- Arugula: The peppery bite is what makes this pesto feel alive, so don't swap it for spinach unless you want something milder.
- Cottage cheese: This is the secret weapon that makes the sauce creamy and adds protein without any nuts, and it blends smoother than you'd expect.
- Parmesan cheese: Use the good stuff, freshly grated, because it brings that salty, umami backbone the pesto needs.
- Garlic: One clove is enough to add warmth without overwhelming the brightness of the arugula and lemon.
- Olive oil: Extra virgin is key here, it ties everything together and adds richness.
- Lemon juice: Freshly squeezed lemon wakes up every other flavor and keeps the pesto from feeling heavy.
- Salt and black pepper: Taste as you go, because the Parmesan already brings salt and you want the pepper to have a little kick.
Instructions
- Boil the Pasta:
- Bring a big pot of salted water to a rolling boil and cook the linguine until it still has a little bite. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for loosening the sauce later.
- Blend the Pesto:
- Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into a food processor and blitz until it's smooth and creamy. Scrape down the sides, taste it, and adjust the seasoning until it makes you want to eat it with a spoon.
- Toss Everything Together:
- Put the drained linguine back in the pot, pour in the pesto, and toss it all together with tongs. Add the reserved pasta water a splash at a time until the sauce coats every strand without pooling at the bottom.
- Serve It Up:
- Plate the pasta while it's still steaming, then scatter fresh arugula leaves on top, shower it with more Parmesan, and give it a good twist of black pepper. Serve it immediately, because this dish is best when it's hot and the arugula on top is just starting to wilt.
Pin it One evening I made this for my sister after she'd had a long day, and she sat at my table twirling her fork in silence for a few minutes before looking up and saying it tasted like hope. It sounds dramatic, but I got it. Sometimes a bowl of bright, creamy pasta is exactly the kind of comfort that makes everything feel manageable again.
How to Store and Reheat
Leftovers keep in the fridge for up to two days in an airtight container, though the pesto will darken a little as the arugula oxidizes. When you reheat it, add a splash of water or milk to bring back the creaminess, and warm it gently in a pan over low heat rather than microwaving, which can make the sauce separate. If you're meal prepping, store the pesto and cooked pasta separately and toss them together right before serving.
Swaps and Variations
If cottage cheese isn't your thing, ricotta works beautifully and makes the pesto even richer. You can throw in a handful of baby spinach along with the arugula if you want to mellow out the peppery bite, or add a pinch of red pepper flakes for heat. I've tossed in roasted cherry tomatoes and grilled chicken before, and both turned this into a heartier meal without losing that fresh, bright feeling.
Serving Suggestions
This pasta is fantastic on its own, but it also plays well with a simple side salad dressed in lemon vinaigrette or a slice of crusty bread to mop up any extra pesto. I like to pour a cold glass of Sauvignon Blanc or Pinot Grigio alongside it, something crisp that echoes the brightness of the lemon and arugula.
- Serve it with roasted vegetables like zucchini or asparagus for a full vegetarian spread.
- Top it with grilled shrimp or seared scallops if you want to make it feel fancy.
- Garnish with lemon zest for an extra pop of citrus that makes the whole dish sing.
Pin it This dish has become my go to whenever I need something quick, nourishing, and just a little bit joyful. I hope it finds a place in your kitchen the same way it found one in mine.
Recipe FAQs
- → Can I substitute the cottage cheese in this pesto?
Yes, ricotta cheese works wonderfully as a substitute for cottage cheese, offering a similarly creamy texture with a slightly milder flavor.
- → How do I prevent the pesto from being too thick?
Reserve pasta cooking water before draining and add it gradually to the pesto-coated linguine until you reach your desired sauce consistency.
- → Can I make the arugula pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent oxidation.
- → What pasta shapes work best besides linguine?
Spaghetti, fettuccine, or penne all work beautifully with arugula pesto. Choose shapes that hold sauce well for the best flavor distribution.
- → How can I add more protein to this dish?
Top with grilled chicken, sautéed shrimp, or white beans. Roasted chickpeas also add wonderful texture and plant-based protein.
- → Is this dish suitable for meal prep?
While best enjoyed fresh, you can store leftovers in an airtight container for up to 2 days. Add a splash of water or olive oil when reheating to refresh the sauce.