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


  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

  • 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