Pasta with Blue Cheese, Arugula, Figs, and Walnuts


Lightly wilted arugula lends a fresh, green, peppery flavor to this quick pasta recipe. The dish is a great way to use up bunches of arugula that are slightly wilted or just past their prime.

  • 4Servings


  • 1/2 lb. curly pasta, such as cavatappi
  • 1/2 cup low-fat cottage cheese
  • 2 oz. strong blue cheese, such as Point Reyes or Danish Blue, plus more for garnish (optional)
  • 3 cups arugula, divided
  • 6 dried figs, chopped (1/3 cup)
  • 1/3 cup chopped toasted walnuts or pistachios
  • 1/4 tsp. coarsely ground black pepper


1 Cook pasta according to package directions.

2 Meanwhile, blend cottage cheese and blue cheese in food processor until creamy. Add 2 cups arugula, and blend until smooth.

3 Drain pasta, and reserve 1 cup cooking water.

4 Return pasta to pot, and stir in blue cheese sauce and ¾ cup to 1 cup reserved cooking water. Fold in figs, remaining 1 cup arugula, walnuts, and pepper, and season with salt, if desired.

Nutrition Information

  • Calories: 384
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 13 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 15 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 286 mg
  • Sugar Content: 11 g