Vibrant linguine with peppery arugula pesto, cottage cheese, and Parmesan. Nut-free and ready in 25 minutes.
# What You'll Need:
→ 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, plus more to taste
10 - Freshly ground black pepper to taste
→ To Serve
11 - Extra arugula leaves for garnish
12 - Additional grated Parmesan cheese for topping
13 - Freshly ground black pepper
# Method Steps:
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 a little at a time until the sauce reaches your desired consistency.
04 - Serve immediately, garnished with extra arugula, additional grated Parmesan, and freshly ground black pepper.
