Linguine with Arugula Pesto

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

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

Instructies

Heat 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.

Meanwhile, cook linguine per package directions. Reserve 1/2 cup pasta cooking water, drain, and return to pot.

While 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.

Toss 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.