Linguine Arugula Pesto

Last summer my friend Mara dropped by with a massive bag of arugula from her garden overflow, and I threw together this pesto on impulse. We ate it standing up in the kitchen, steam rising from our bowls, both of us shocked that something so simple could taste so luxurious.

Ive made this for weeknight dinners, impromptu lunch guests, and even a birthday celebration when someone mentioned they could not eat nuts. Every single time, someone asks for the recipe before they have even finished their first bite.

Ingredients

• Linguine: 400 g (14 oz) works perfectly for coating but spaghetti or fettuccine will do in a pinch
• Salt: Generously season the pasta water until it tastes like the sea
• Fresh arugula: 80 g (3 cups loosely packed) with those peppery leaves that make everything sing
• Cottage cheese: 150 g (2/3 cup) small curd blends into the smoothest creamiest base
• Grated Parmesan: 40 g (1/2 cup) adds that essential salty umami depth
• Garlic clove: One is plenty since raw garlic packs quite a punch in this sauce
• Extra virgin olive oil: 60 ml (1/4 cup) good quality makes all the difference here
• Fresh lemon juice: 2 tbsp cuts through the richness and wakes up all the flavors
• Salt and black pepper: Start with 1/4 tsp salt then adjust to your taste
• Extra arugula leaves: A fresh handful makes the prettiest garnish
• Additional Parmesan: Never hurts to have extra at the table

Instructions

Get your pasta water going:

Bring a large pot of salted water to a rolling boil and cook the linguine until al dente, saving that precious 1/2 cup of starchy cooking water before draining.

Whip up the pesto:

While the pasta bubbles away, blend the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt and pepper until completely smooth, pausing to scrape down the sides.

Bring it all together:

Return the drained pasta to its warm pot, pour in that gorgeous green pesto, and toss gently, adding the reserved pasta water just until everything gets coated and glossy.

Plate it up:

Serve right away while the pasta is hot, topped with fresh arugula leaves, an extra shower of Parmesan, and a generous grinding of black pepper.

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My sister made this for her family last month and her husband who claims to hate arugula went back for seconds. Sometimes the most unexpected combinations become the ones we crave most.

Making It Your Own

Ricotta works beautifully instead of cottage cheese if that is what you have in the fridge. I have also stirred in cherry tomatoes that have been halved and marinated in olive oil while the pasta cooks.

What To Serve With It

A simple green salad with a bright vinaigrette balances the richness perfectly. Grilled chicken or shrimp turn this into a more substantial dinner, though it holds its own as a satisfying vegetarian main.

Wine Pairings

Sauvignon Blanc has the acidity to stand up to all that peppery arugula, while a light Pinot Grigio keeps things crisp and refreshing. I usually grab whatever chilled white is open and call it a day.

• A squeeze of fresh lemon right before serving makes everything pop
• This pesto keeps for three days in the fridge and tastes even better the next day
• Toss in some fresh basil if you want to double down on the herb garden vibes

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There is something so satisfying about turning a handful of greens into a meal that feels indulgent yet wholesome. This pasta has saved more weeknights than I can count.

Recipe FAQs

→ Can I make this pesto ahead of time?

Yes, you can prepare the arugula pesto up to 2-3 days in advance. Store it in an airtight container in the refrigerator. To prevent browning, pour a thin layer of olive oil over the surface of the pesto before sealing.

→ What can I substitute for cottage cheese?

Ricotta cheese is an excellent substitute for cottage cheese in this preparation, as mentioned in the notes. For a dairy-free alternative, a thick cashew cream (ensure no nut allergies) or a plant-based cream cheese could work, though the flavor profile will shift.

→ How do I ensure my pesto is creamy and not too thick?

The reserved pasta cooking water is key to achieving the perfect consistency. Add it gradually, a tablespoon at a time, while tossing the linguine with the pesto until the sauce coats the pasta beautifully without being too dry or too runny.

→ Can I add protein to this dish?

Absolutely! Grilled chicken or shrimp would pair wonderfully. For a vegetarian protein boost, consider adding roasted chickpeas or white beans to the finished dish. The notes also suggest grilled chicken for added substance.

→ Is this dish suitable for meal prepping?

While best enjoyed fresh, this pasta can be meal prepped. Store leftover portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

→ What other pasta shapes work well here?

Long, flat pasta like fettuccine or tagliatelle would be excellent alternatives to linguine, as they also hold creamy sauces well. Shorter, sturdy shapes like penne or fusilli could also work if preferred.