One of our markets had bags of lovely baby Arugula, so I tried a new recipe last night to use some of it. Was so fast, easy, & delicious, it was almost criminal - lol!!
Basically, farfalle (bow-tie) pasta tossed with a cup of half-&-half in which a couple of cups of crumbled blue cheese (in this case one cup Gorgonzola & one cup of Danish Blue) are melted. A package of vine-ripened (about 12 ounces) of halved cherry tomatoes, & 2 good-size handfuls of Arugula are added as well (the heat from the pasta easily & quickly wilts the greens).
It was fabulous, & a recipe I'll definitely be making again.