Preparation:
Heat sour cream, salt, pepper, milk and cheese in 1-quart saucepan over low heat, stirring frequently, until cheese is melted and mixture is smooth; remove from heat.
Heat 4 quarts water to boiling in Dutch oven. Place arugula in wire mesh strainer. Plunge strainer into water about 20 seconds or just until arugula is wilted; drain (do not discard water).
Cook and drain pasta as directed on package, using water in Dutch oven. In medium bowl, toss together pasta, arugula and cheese mixture. Sprinkle with bell pepper.
4 Servings |
