Save This Linguine with Arugula Pesto is a vibrant and fresh pasta dish that brings a sophisticated flair to your table in just 25 minutes. By blending peppery arugula with protein-packed cottage cheese, you get a sauce that is remarkably creamy yet entirely nut-free, making it a perfect easy meal for weeknights or light weekend lunches.
Save This recipe is a wonderful way to enjoy the bold flavors of arugula. The addition of extra virgin olive oil and grated Parmesan creates a classic pesto profile, while the lemon juice adds a necessary brightness that cuts through the richness of the linguine strands.
Ingredients
- Pasta: 400 g (14 oz) linguine, Salt for pasta water
- Arugula Pesto: 80 g (3 cups loosely packed) fresh arugula, 150 g (2/3 cup) cottage cheese, 40 g (1/2 cup) grated Parmesan cheese, 1 garlic clove, 60 ml (1/4 cup) extra virgin olive oil, 2 tbsp fresh lemon juice, 1/4 tsp salt (more to taste), freshly ground black pepper (to taste)
- To Serve: Extra arugula leaves for garnish, additional grated Parmesan for topping, freshly ground black pepper
Instructions
- Step 1
- 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.
- Step 2
- While the pasta cooks, make the pesto: In a food processor, combine arugula, cottage cheese, Parmesan, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
- Step 3
- Return the drained linguine to the pot. Add the arugula pesto and toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
- Step 4
- Serve immediately, garnished with extra arugula, more grated Parmesan, and a twist of black pepper.
Zusatztipps für die Zubereitung
Always remember to reserve your pasta cooking water before draining; the starchy water is the key to achieving a silky sauce. For an extra layer of brightness, you can stir some fresh lemon zest directly into the pesto.
Varianten und Anpassungen
If you prefer a different cheese profile, you can substitute the cottage cheese with ricotta. For those with dietary restrictions, this recipe works beautifully with your favorite gluten-free pasta brand.
Serviervorschläge
This linguine pairs excellently with grilled chicken or roasted cherry tomatoes if you want to add more texture and flavor. To round out the meal, serve it alongside a crisp glass of Sauvignon Blanc or a light Pinot Grigio.
Save At 415 calories per serving, this Linguine with Arugula Pesto is a balanced and satisfying meal that doesn't compromise on flavor. Enjoy this simple yet elegant dish as a testament to the power of fresh, high-quality ingredients.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, any long pasta like spaghetti, fettuccine, or even short shapes like penne work beautifully with this pesto.
- → Can I make the pesto ahead of time?
Absolutely. Store the pesto in an airtight container in the refrigerator for up to 3 days. Drizzle a thin layer of olive oil on top to prevent browning.
- → What can I substitute for cottage cheese?
Ricotta cheese is an excellent substitute and provides a similar creamy texture and mild flavor.
- → Is this dish suitable for freezing?
The pesto freezes well for up to 3 months. However, cooked pasta is best enjoyed fresh and doesn't freeze as well.
- → How do I prevent the pesto from being too thick?
Use the reserved pasta cooking water to adjust the consistency. Add it gradually while tossing until you reach the desired creaminess.
- → Can I add protein to this dish?
Yes, grilled chicken, shrimp, or white beans make excellent additions for extra protein and heartiness.