Linguine with Arugula Pesto

# Ingredient List:

→ Pasta

01 - 14 oz linguine

02 - Salt for pasta water

→ Arugula Pesto

03 - 3 cups fresh arugula, loosely packed

04 - 2/3 cup cottage cheese

05 - 1/2 cup grated Parmesan cheese

06 - 1 garlic clove

07 - 1/4 cup extra virgin olive oil

08 - 2 tablespoons fresh lemon juice

09 - 1/4 teaspoon salt, adjusted to taste

10 - Freshly ground black pepper to taste

→ Garnish and Finishing

11 - Fresh arugula leaves for garnish

12 - Additional grated Parmesan cheese for topping

13 - Freshly ground black pepper

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

02 - While the pasta cooks, combine arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.

03 - Return the drained linguine to the pot. Add the arugula pesto and toss to coat, adding reserved pasta water gradually until the sauce reaches your desired consistency.

04 - Divide the linguine among serving plates. Garnish with fresh arugula leaves, additional grated Parmesan, and a twist of freshly ground black pepper. Serve immediately.

# Expert Tips:

01 -

It comes together faster than ordering takeout, with most of the work happening while water boils.
The cottage cheese makes it silky and protein-rich without a single nut, so everyone at the table can dig in.
That peppery arugula bite balanced by creamy, tangy pesto is the kind of flavor that wakes up your weeknight dinners.

02 -

Don't skip reserving the pasta water; it's the only thing that will loosen the pesto without making it oily or broken.
Taste your pesto before you toss it with the pasta and adjust the lemon, salt, or pepper then, because it's harder to fix once it's all mixed in.

03 -