Chowhounds love arugula in much more than just salads.

JungMann likes it sautéed with garlic, butter, and tomatoes and plenty of Parmesan as a quick condiment for pasta, while cassoulady melts Gorgonzola with butter and tosses this with pasta and arugula. And several hounds recommend making arugula pesto—here’s a CHOW recipe for Pasta with Arugula Pesto.

It’s also popular on various pizzas, fresh out of the oven: westaust tops thin-crust pizza with arugula and a drizzle of hot pepper or herbed oil, and LNG212 dresses arugula with lemon and olive oil to top a wild mushroom and Gruyère pizza.

Analisas mom uses arugula in cream soup, soufflé, risotto, quiche, and stuffed mushrooms.

Finally, roxlet dresses it with lemon juice and olive oil and then puts charcoal-grilled steak on top: “The juices from the meat mix with the lemony dressing and then you sop up the whole delicious mess with a nice piece of crusty bread.”

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