• Total Time: 20 minutes
  • Yield: 4-6 1x


  • 2 cloves garlic, finely chopped
  • 3 tablespoons olive oil
  • 12 ounces arugula, rinsed and dried
  • 8 ounces fresh, whole milk ricotta
  • 1/4 cup grated Parmigiano
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound cavatappi, or other tubular pasta

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat sauté the garlic in the olive oil until pale gold. Add most of the arugula (save a few leaves for garnish) and sauté until wilted.
  3. Add the cooked arugula, ricotta, Parmigiano, salt and pepper to a food processor and pulse until thoroughly mixed, but not puréed.
  4. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and place into a serving bowl. Toss in the arugula mixture.
  5. Serve immediately garnished with the remaining arugula.