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.
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.