Linguine with Arugula Pesto

# What You 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

→ For Serving

11 - Extra arugula leaves for garnish

12 - Additional grated Parmesan cheese for topping

13 - Freshly ground black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.

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, adding reserved pasta water gradually until sauce reaches desired consistency.

04 - Plate immediately and garnish with fresh arugula leaves, additional grated Parmesan cheese, and freshly ground black pepper.

# Cooking Tips:

01 -

It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
The cottage cheese adds unexpected creaminess and protein without any nuts to worry about.
That peppery arugula bite with lemon makes every forkful feel alive and fresh.
You can toss it together on a weeknight and still feel like you cooked something special.

02 -

Do not skip reserving pasta water, I forgot once and the pesto was too thick and clumpy instead of glossy.
Blend the pesto while the pasta cooks so everything stays warm and comes together seamlessly at the end.
Taste the pesto before mixing it in, it should be a little more intense than you think because the pasta will mellow it out.

03 -