Your first thought will be that this is a good pasta sauce, and it is, although, being an unheated sauce with cool, even cold ingredients, it tends to cool down the pasta quite quickly, so it’s good for a buffet or other dining event where its temperature isn’t an issue. I’ve also put this over other cooked grains and over cooked vegetables. I’ve also used it as a dip.

1 bunch arugula, or other green, such as tat soi, mustard greens…, washed, dried, chopped
1/3 c crumbled goat cheese
1 c yogurt, sour cream, cottage cheese, ricotta
salt and pepper, to taste

1. Place arugula in the bowl of a food processor. Pulse a few times. Add remaining ingredients and process to desired consistency–coarse purée to fine purée. Transfer to a bowl. Keep at room temperature if using soon after making, or refrigerate until ready to use. Bring it back to room temperature, if you have time.