Save I never thought cottage cheese belonged anywhere near pesto until a friend who couldn't eat nuts tossed it into her food processor one summer evening. The arugula was from her garden, wilting fast in the heat, and she needed to use it up. What came out was this impossibly creamy, bright green sauce that clung to pasta like it had been doing it forever. I went home that night determined to recreate it, and now it's my go-to when I want something fresh but filling.
The first time I made this for my family, my sister eyed the bowl suspiciously and asked if I'd forgotten to buy pine nuts. When she took a bite, she went quiet, then asked for the recipe before she even finished her plate. My mom now makes it every time she has arugula that's about to turn, and she swears it tastes better than the traditional version. It became one of those dishes that feels like a small kitchen victory every single time.
Ingredients
- Linguine: The flat shape holds onto the pesto better than round pasta, and it twirls beautifully on a fork.
- Arugula: Choose bunches with perky leaves and no yellow spots; the fresher it is, the more vibrant and peppery your pesto will taste.
- Cottage cheese: This is the secret that makes the sauce creamy and thick without any nuts, plus it adds a subtle tang that brightens everything.
- Parmesan cheese: Freshly grated is key here; the pre-shredded stuff doesn't melt into the pesto the same way.
- Garlic clove: Just one is enough to add warmth without overpowering the delicate arugula.
- Extra virgin olive oil: Use a good one you'd drizzle on bread; it's one of the few ingredients you really taste on its own.
- Lemon juice: Fresh squeezed cuts through the richness and makes the green taste even greener.
- Salt and black pepper: Season as you go, tasting the pesto before you toss it with the pasta.
Instructions
- Boil the Pasta:
- Fill your largest pot with water, salt it like the sea, and bring it to a rolling boil before adding the linguine. Cook it until it still has a little bite in the center, then scoop out half a cup of that starchy water before you drain.
- Blend the Pesto:
- Toss the arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and pepper into your food processor and let it run until the sauce is smooth and almost fluffy. Scrape down the sides halfway through so nothing gets left behind.
- Toss It Together:
- Put the hot, drained linguine back in the pot and pour in the pesto, stirring gently so every strand gets coated. Add the reserved pasta water a splash at a time until the sauce loosens just enough to glide.
- Serve and Garnish:
- Pile it into bowls while it's still steaming, then top with a handful of fresh arugula, a snowfall of Parmesan, and a few grinds of black pepper. Serve it right away.
Save One night I made this after a long day and ate it straight from the pot, standing at the stove with a fork. The kitchen smelled like garlic and lemon, and the pasta was still warm enough to fog up my glasses. It wasn't fancy, but it felt like exactly what I needed. That's when I realized this wasn't just dinner; it was comfort that happened to be bright green.
Choosing Your Greens
Arugula is the star here, but if yours is especially spicy or you want to mellow it out, toss in a handful of baby spinach. I've also used a mix of arugula and basil when I had both sitting in the fridge, and it turned the pesto a little sweeter and more herbaceous. Just keep the arugula as the majority so you don't lose that peppery backbone.
Making It a Meal
This pasta is light but surprisingly filling on its own, thanks to the cottage cheese. If you want to bulk it up, stir in some shredded rotisserie chicken, roasted cherry tomatoes, or sauteed zucchini right before serving. I've also served it alongside a simple arugula salad dressed with olive oil and lemon, which feels a little redundant but somehow works perfectly.
Storing and Reheating
Leftovers keep in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or milk and warm it gently in a pan over low heat, stirring constantly so the cottage cheese doesn't separate. You can also eat it cold, straight from the container, which I've done more times than I'd like to admit.
- If you make extra pesto, store it separately in a jar with a thin layer of olive oil on top to keep it bright.
- The pesto alone will last up to five days in the fridge and can be stirred into grain bowls, spread on sandwiches, or tossed with roasted vegetables.
- For a quicker second meal, toss cold pesto pasta with halved cherry tomatoes and fresh mozzarella for an easy pasta salad.
Save This is the kind of recipe that makes you feel capable in the kitchen, even on days when you're not. It's quick, forgiving, and tastes like you put in way more effort than you actually did.
Recipe FAQs
- → Can I substitute the cottage cheese with another ingredient?
Yes, ricotta cheese works beautifully as a substitute for cottage cheese, providing a similar creamy texture and mild flavor that complements the peppery arugula.
- → How do I prevent the pesto from being too thick?
Use the reserved pasta cooking water to thin the pesto to your desired consistency. Add it gradually, a tablespoon at a time, while tossing the pasta until the sauce coats smoothly.
- → Can I make the arugula pesto ahead of time?
Yes, you can prepare the pesto up to 2 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
- → What can I add for extra protein?
Grilled chicken, sautéed shrimp, or roasted chickpeas pair excellently with this dish. You can also add white beans directly to the pasta for a plant-based protein boost.
- → Is this dish suitable for meal prep?
While best served fresh, you can store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or broth to restore the creamy consistency.
- → What pasta shapes work well besides linguine?
Spaghetti, fettuccine, or penne work wonderfully. Shorter shapes like fusilli or farfalle help catch more of the creamy pesto in their grooves and curves.