- 4
Ingredients
- 2 Tbsp chopped walnuts, coarsely chopped
- 1/2 tsp table salt
- 6 oz uncooked bow ties, also called farfalle
- 2 cups arugula, baby leaves, stems removed
- 2 Tbsp chives, fresh, minced
- 1 cups grape tomatoes, halved
- 1 Tbsp white wine vinegar
- 1 Tbsp olive oil, extra-virgin
- 1/4 tsp table salt
- 1/4 tsp black pepper
- 3 Tbsp blue cheese, crumbled
Preparation
Step 1
POINTS Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
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.
Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon 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 tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
In a cup, stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
Notes
If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of the cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.