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.
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- 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
- Cook pasta according to package directions.
- Meanwhile, blend cottage cheese and blue cheese in food processor until creamy. Add 2 cups arugula, and blend until smooth.
- Drain pasta, and reserve 1 cup cooking water.
- 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.
- Serving Size 1 cup
- 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