Linguine with Arugula Pesto

Name: Linguine with Arugula Pesto
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 small head cauliflower (1 1/2 pounds), cored and cut into small florets; 5 tbsp. olive oil, divided, plus more for drizzling; Kosher salt and pepper; 12 oz. linguine; 2 scallions, roughly chopped; Grated lemon zest for serving plus 1 tablespoon juice; 1 5-ounce package. baby arugula, divided; 2 basil leaves; 1/3 c. cottage cheese; 1/3 c. grated Parmesan, plus more for serving; Red pepper flakes, for sprinkling

Make a quick sauce while the pasta cooks for dinner in 30.

By Tina MartinezPublished: Jan 4, 2024

Be the first to review!

linguine with arugula pesto and roasted cauliflower

mike garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

568

Jump to recipe

For a fresh spin on classic pesto, try this nut-free version featuring arugula and creamy, protein-packed cottage cheese. Cutting the cauliflower into small florets and roasting it at a high temp allows you to get dinner on the table in half an hour. Eating your veggies has never been so easy — or enticing!

Advertisement - Continue Reading Below

Ingredients

1
small head cauliflower (1 1/2 pounds), cored and cut into small florets
5 Tbsp.
olive oil, divided, plus more for drizzling
Kosher salt and pepper
12 oz.
linguine
2
scallions, roughly chopped
Grated lemon zest for serving plus 1 tablespoon juice
1
5-ounce package. baby arugula, divided
2
basil leaves
1/3 cup
cottage cheese
1/3 cup
grated Parmesan, plus more for serving
Red pepper flakes, for sprinkling

Directions

1. Step 1Heat oven to 450°F. On large rimmed baking sheet, toss cauliflower with 3 tablespoons oil and 1/2 teaspoon each salt and pepper; roast, tossing halfway through, until golden brown and tender, 20 to 25 minutes.
2. Step 2Meanwhile, cook linguine per package directions. Reserve 1/2 cup pasta cooking water, drain, and return to pot.
3. Step 3While pasta cooks, in food processor, pulse scallions, lemon juice, and 3 cups arugula to chop finely. Add basil, Parmesan, and cottage cheese and 1/2 teaspoon each salt and pepper and pulse to chop basil. Scrape down sides; then, with machine running, gradually add remaining 2 tablespoons oil and puree until smooth.
4. Step 4Toss pasta with pesto to coat, then toss with remaining arugula, adding a couple of tablespoons of reserved pasta water as needed to wilt arugula slightly. Fold in cauliflower and serve topped with more grated Parmesan, lemon zest, red pepper flakes, and a drizzle of oil if desired.

NUTRITIONAL INFORMATION (per serving): About 568 calories, 22.5 g fat (4.5 g saturated), 11 mg cholesterol 734 mg sodium, 72 g carbohydrates, 6 g fiber, 4 g sugar (0 g added sugar), 20 g protein

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below