A vibrant, fresh pasta dish with peppery arugula pesto and protein-rich cottage cheese. Bright, creamy, and entirely nut-free.
# What You Need:
→ Pasta
01 - 14 oz linguine
02 - Salt for pasta water
→ Arugula Pesto
03 - 3 cups loosely packed fresh arugula
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, plus more to taste
10 - Freshly ground black pepper to taste
→ To Serve
11 - Extra fresh arugula leaves for garnish
12 - Additional grated Parmesan for topping
13 - Freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - While 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 sides as needed. Adjust seasoning to taste.
03 - Return drained linguine to the pot. Add arugula pesto and toss to coat thoroughly. Add reserved pasta water a little at a time until sauce reaches desired consistency.
04 - Plate immediately, garnished with extra arugula leaves, additional grated Parmesan, and a final twist of black pepper.
