Linguine tossed with vibrant arugula pesto, cottage cheese, and Parmesan. Fresh, peppery, and completely nut-free.
# Components:
→ 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
10 - Freshly ground black pepper to taste
→ To Serve
11 - Extra 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 instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - 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.
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, more grated Parmesan, and a twist of black pepper.
