Pin it The first time I made this arugula pesto, I was skeptical about cottage cheese taking center stage. My friend Ana had raved about it for weeks, claiming it made the creamiest sauce without a drop of cream. I stood in my kitchen watching the food processor whir, waiting for something to go wrong. Instead, this vibrant green sauce emerged, and I haven't looked back since.
Last summer, I served this at a dinner party where my cousin announced she hated arugula. She took one polite bite, then went back for seconds and quietly asked for the recipe. Sometimes the simplest conversions are the most satisfying ones to witness.
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Ingredients
- 400 g linguine: Long strands hold this creamy pesto beautifully, but spaghetti works in a pinch
- Salt: Generously salt your pasta water until it tastes like the sea
- 80 g fresh arugula: The peppery kick is what makes this sauce sing, dont substitute with mild greens
- 150 g cottage cheese: Small curd blends into the smoothest base, ricotta makes it grainier
- 40 g grated Parmesan: Adds that essential umami depth and salty bite
- 1 garlic clove: One is plenty since raw garlic can overpower delicate flavors
- 60 ml extra virgin olive oil: Use the good stuff here since it really shines through
- 2 tbsp fresh lemon juice: Brightens everything and balances the richness
- 1/4 tsp salt: Start here and adjust, but remember the Parmesan is already salty
- Freshly ground black pepper: Grind it right before using for maximum punch
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Instructions
- Get your pasta water ready:
- Bring a large pot of generously salted water to a rolling boil and cook the linguine until al dente, reserving that precious pasta water before draining
- Blend up the magic:
- Throw the arugula, cottage cheese, Parmesan, garlic, olive oil, and lemon juice into your food processor and blitz until completely smooth, stopping to scrape down the sides
- Bring it all together:
- Toss the hot pasta directly back into the pot with the pesto, adding splashes of that reserved pasta water until the sauce clings to each strand in glossy ribbons
- Finish with flair:
- Plate it up immediately with a handful of fresh arugula leaves, an extra dusting of Parmesan, and a generous grind of black pepper right at the table
Pin it This became my go-to weeknight dinner after a particularly exhausting Tuesday when takeout felt like too much effort. Twenty minutes later, I was twirling pasta and feeling almost human again.
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Making It Your Own
Swap in ricotta if cottage cheese isnt your thing, though the texture will be slightly grainier. A handful of fresh basil leaves adds sweetness if the arugula feels too intense.
Perfect Pairings
Grilled chicken or roasted cherry tomatoes turn this into a more substantial meal. A crisp Sauvignon Blanc cuts through the creaminess beautifully.
Serving Suggestions
This pasta wants to be eaten immediately while the sauce is still warm and glossy. The contrast between hot pasta and fresh, cool arugula garnish is part of the magic.
- Keep extra lemon wedges at the table for a last minute brightening
- A drizzle of good olive oil right before serving makes everything shine
- Grate cheese fresh if possible, pre-grated has anti-caking agents that affect texture
Pin it Simple, fast, and somehow special enough for company. Thats the sweet spot I'm always chasing in the kitchen.
