This is an easy recipe that a good friend of mine shared. It is perfect for a summer lunch. The tnaginess of the blue cheese paired with toasted walnuts and fresh tomatoes, arugula makes a wholesome meal.
Ingredients:
2 Tbsp chopped walnuts
½ tsp salt
6 oz uncooked bow ties (or favorite)
2 Cup arugula
2 Tbsp chives
1 Cup grape tomatoes
1 Tbsp white wine vinegar (or lemon juice)
1 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
3 Tbsp blue cheese or goat cheese or your favorite cheese.
Method:1.Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
2. Bring 3 quarts of water and ½ teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender. Remove 1 T of pasta cooking water and save for dressing below. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
3.In a cup, stir together vinegar (or lemon juice), oil, reserved pasta water, remaining ¼ teaspoon of salt and pepper. Pour dressing over pasta and toss well. Sprinkle with blue cheese (or your favorite cheese).
Yields about 1 ¼ cups per serving.
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