Linguine Arugula Pesto

The summer my garden produced more arugula than I could reasonably eat, I started throwing it into everything. This pesto was born from one of those what if I just experiments that turned out surprisingly brilliant. The peppery bite cuts through the creamy cottage cheese in a way traditional basil pesto never could.

I first made this for a weeknight dinner when friends dropped by unexpectedly. The way the bright green sauce coated the linguine made it look like something from a restaurant, but the secret was just my overabundant arugula patch and some cottage cheese I needed to use up.

Ingredients

• 400 g linguine: I like how the flat shape catches the creamy pesto better than spaghetti
• Salt: Generously season your pasta water until it tastes like the sea
• 80 g fresh arugula: The peppery leaves give this pesto its signature kick
• 150 g cottage cheese: The secret ingredient that makes everything velvety without heavy cream
• 40 g grated Parmesan: Adds that salty umami depth we all crave
• 1 garlic clove: One is enough since raw garlic can overpower delicate arugula
• 60 ml extra virgin olive oil: Use the good stuff here since you can really taste it
• 2 tbsp fresh lemon juice: Cuts the richness and makes everything pop
• Extra arugula and Parmesan: For serving because garnishes matter

Instructions

Get your pasta water going:

Bring a large pot of salted water to a rolling boil while you prep everything else

Blend up the magic:

Whirl arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt and pepper until completely smooth, scraping down the bowl as needed

Cook the linguine:

Drop in your pasta and cook until al dente, then scoop out 1/2 cup of the starchy cooking water before draining

Bring it together:

Return the pasta to its pot, pour in that gorgeous green pesto, and toss vigorously while adding splashes of pasta water until it coats each strand perfectly

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This became my go-to for vegetarian dinner guests because it feels special and indulgent while still being light enough that no one leaves the table feeling overly stuffed.

Making It Your Own

Sometimes I swap in baby spinach for half the arugula when I want something milder. The flavor changes but that gorgeous green color and creamy texture stay exactly the same.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully. If you want to make it more substantial, some grilled shrimp or roasted cherry tomatoes on the side turn it into a complete meal.

Storage Secrets

The pesto actually keeps well in the fridge for about three days, though the vibrant green will darken slightly. I learned to press a piece of plastic wrap directly onto the surface to prevent oxidation. When you reheat leftovers, add another splash of pasta water or even a bit more olive oil to revive that silky consistency.

• Make double the pesto and freeze half in ice cube trays
• Toss with roasted vegetables the next day for a cold pasta salad
• The sauce also works beautifully over grilled fish or chicken

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There is something deeply satisfying about turning a few simple ingredients into something that tastes this extraordinary. Sometimes the best discoveries come from a overflowing garden and a willingness to experiment.

Questions & Answers

→ Can I substitute the cottage cheese in the pesto?

Yes, you can easily substitute ricotta cheese for cottage cheese if you prefer. Both will yield a creamy texture, though ricotta will be slightly milder.

→ How can I make this dish gluten-free?

To make this a gluten-free meal, simply use your preferred brand of gluten-free linguine or any other gluten-free pasta. The pesto itself is naturally gluten-free.

→ What can I add to enhance the flavor of the pesto?

For an extra burst of freshness, you can add some lemon zest to the pesto blend. If you enjoy a bit of spice, a pinch of red pepper flakes can also be a nice addition. Roasted garlic offers a deeper, sweeter flavor than raw.

→ Can the arugula pesto be prepared in advance?

You can prepare the arugula pesto up to 1-2 days in advance. Store it in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent oxidation and maintain its vibrant green color.

→ What are some good additions to serve with this linguine?

This pasta pairs wonderfully with grilled chicken or roasted cherry tomatoes for added protein and flavor. A crisp green salad makes a light complement. For wine, consider a Sauvignon Blanc or a light Pinot Grigio.

→ How do I achieve the perfect sauce consistency?

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