Pin it I was clearing out the fridge on a Wednesday night when I spotted a container of cottage cheese I'd forgotten about and a bag of arugula going soft around the edges. My usual pesto routine called for pine nuts, but the pantry was bare. I tossed everything into the food processor anyway, and what came out was this shockingly green, creamy sauce that clung to pasta like it had been doing it for centuries. That scrappy dinner became the recipe I reach for when I want something that tastes indulgent but comes together in the time it takes to boil water.
The first time I served this to friends, one of them stood at the stove with a fork, twirling linguine straight from the pot before I could even plate it. She kept saying it tasted like spring, which made me laugh because it was November and raining outside. But she was right in a way—there's something about that sharp arugula and the tang of lemon that wakes up your mouth, no matter the season.
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Ingredients
- Linguine (400 g): The flat shape holds onto the pesto better than spaghetti, and it twirls beautifully on a fork, which matters more than you'd think.
- Fresh arugula (80 g): Use the peppery wild stuff if you can find it, the baby arugula works too but won't have quite the same bite.
- Cottage cheese (150 g): This is your creamy base and protein boost, choose full fat for the richest texture or low fat if you prefer.
- Parmesan cheese (40 g): Freshly grated is non negotiable here, the pre shredded kind has coatings that make the pesto grainy.
- Garlic (1 clove): One is plenty since raw garlic gets stronger as it sits, if you're sensitive start with half.
- Extra virgin olive oil (60 ml): A fruity oil makes the pesto taste grassy and fresh, save the mild stuff for another day.
- Fresh lemon juice (2 tbsp): This brightens everything and keeps the arugula from tasting too bitter, don't skip it.
- Salt and black pepper: Taste as you go, the Parmesan is already salty so add carefully.
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Instructions
- Boil the pasta:
- Fill a large pot with water, salt it like the ocean, and bring it to a rolling boil before adding the linguine. Cook it until it still has a little chew in the center, usually a minute less than the package says, and save half a cup of that starchy water before you drain.
- Blend the pesto:
- Throw the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into the food processor and blend until it's smooth and almost fluffy. Scrape down the sides halfway through and taste it, you might want more lemon or a pinch more salt depending on your cheese.
- Toss everything together:
- Put the drained linguine back in the warm pot, pour in the pesto, and toss with tongs until every strand is coated. Add the reserved pasta water a splash at a time if it looks dry, the starch helps the sauce cling.
- Serve right away:
- Divide the pasta into bowls, scatter a handful of fresh arugula on top, grate more Parmesan over it, and finish with a few grinds of black pepper. Eat it while it's hot and the pesto is still glossy.
Pin it My mom tried this on a Sunday afternoon and immediately started talking about how she used to hate arugula because it was too spicy. She took another bite, then another, and finally admitted that maybe she'd been wrong all along. Watching her change her mind over a bowl of pasta felt like a small victory, the kind that makes cooking for people worth the effort.
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What to Do with Leftovers
Leftover pesto thickens up in the fridge, so when you reheat the pasta add a splash of water or milk to bring it back to life. I've also stirred extra pesto into scrambled eggs, spread it on sandwiches with roasted vegetables, and thinned it out with more olive oil to use as a salad dressing. It keeps for about three days in an airtight container, though it never lasts that long in my house.
How to Make It Your Own
If you want more protein, toss in some shredded rotisserie chicken or pan seared shrimp right before serving. Roasted cherry tomatoes add a sweet, jammy contrast to the peppery pesto, and a handful of toasted breadcrumbs on top gives it a crunchy finish. I've also swapped ricotta for the cottage cheese when I'm feeling fancy, it makes the pesto a little sweeter and even silkier.
Pairing and Serving Ideas
This pasta feels light enough to serve with a simple green salad dressed in lemon vinaigrette, or you can go richer with garlic bread on the side. A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully, but sparkling water with a wedge of lemon works just as well if you're keeping it casual.
- Serve it family style in a big bowl so everyone can help themselves and the pesto stays warm longer.
- If you're making it for a crowd, double the pesto recipe because people always want seconds.
- Garnish with lemon zest if you want an extra pop of citrus that looks as good as it tastes.
Pin it This dish taught me that some of the best recipes come from using what you have instead of waiting for the perfect ingredients. Keep a bag of arugula in the fridge and you'll always be twenty five minutes away from dinner that feels like more than just dinner.
Common Questions
- → Can I substitute cottage cheese with another ingredient?
Yes, ricotta cheese works wonderfully as a substitute for cottage cheese in this pesto. It will provide a similar creamy texture with a slightly milder flavor.
- → How do I prevent the pesto from being too thick?
Reserve at least half a cup of pasta cooking water before draining. Add it gradually to the pesto-coated pasta until you achieve your desired consistency. The starchy water helps create a silky sauce.
- → Can this dish be made gluten-free?
Absolutely. Simply use your favorite gluten-free linguine or pasta shape. Cook according to package directions and proceed with the pesto as written.
- → How long does leftover arugula pesto keep?
Store the pesto in an airtight container in the refrigerator for up to 3 days. Drizzle a thin layer of olive oil on top to prevent oxidation and browning.
- → What wine pairs best with this pasta?
A crisp Sauvignon Blanc or light Pinot Grigio complements the peppery arugula and bright lemon flavors beautifully. The acidity in these wines balances the creamy pesto perfectly.
- → Can I add protein to this dish?
Yes, grilled chicken, sautéed shrimp, or pan-seared salmon make excellent additions. Roasted cherry tomatoes also add wonderful flavor and texture without extra protein.
