Clean arugula: cut off the bottom roots and stems and wash very well. Arugula can be sandy, so it is important to really clean. When clean, cut the leaves in half or in thirds, depending on the size of the leaves.
Heat sour cream, milk and goat cheese in 1-quart saucepan over low, low heat, stirring frequently, until cheese is melted and mixture is smooth. Season with salt and pepper and set aside away from heat.
Bring 4 quarts water to boiling in large pasta pot. Put arugula in wire mesh strainer. Plunge strainer into water about 20 seconds or just until arugula is wilted. Drain and set aside.
Cook pasta in the same water used for arugula until it is al dente. Drain and put in a medium size serving bowl.Toss with the reserved cheese mixture to coat well. Picking up arugula in small bunches and dot around the pasta to distribute as evenly as possible and to keep arugula from staying in a lump. Toss well to break up arugula. Like spinach, it will clump. Taste for seasoning and adjust if necessary. Garnish with minced red bell pepper.
Contributor: pat ciesla
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