A pound of arugula isn’t the same as a pound of sweet potatoes. A pound of arugula can last a long, long time.
Now when I comment about the amount of arugula I might have, my husband’s suggestion is always to make po boys. This is a lovely thought, but it won’t make a dent in a large bag of arugula. So I did what I always do in a situation like this: I turn to the internets. And the internets gave me this.
I made Gina’s pizza almost exactly as prescribed, except I had a crust already in the fridge, and so I used that. We were surprised to find the sauce before cooking to be quite sharp, but that it completely mellowed out when you baked with it. Plus, we still had a ton of it left over.
My husband’s brilliant idea this time was to make ravioli and while I thought that was a great idea, turns out that Wednesdays can be a little crazy and I didn’t have time to be stuffing raviolis. So, I just put it on pasta with some tomatoes, black olives and red pepper. And that was even better than the pizza. The spread is versatile: you could put it on bread, you could put it on any number of grains or rice, you could add it to pasta or you can use it just about any way you might use pesto.
- 1 cup of packed arugula, stems removed (and since I had a large bag, I really packed it)
- 2-3 cloves garlic (depends on how bite-y you want this)
- 1/2 cup ricotta
- 7 ounces smoked mozzarella
- 2 T olive oil (more if you are using on pasta, less if you are using as a spread)
- About a teaspoon of smoked paprika. Or you can use pepper if you like. I skipped the salt because I figure the cheese is salty enough.
Throw all that in the food processor and puree. Done.
When I made the pasta, I used about half the recipe here and stirred it into a box of cooked shells. I then added a small can of sliced black olives, a finely chopped red pepper and two chopped and seeded Roma tomatoes.