I've also been trying new recipes, which fulfills another goal. Here is one I made recently that I really enjoyed.
Pasta Salad with Blue Cheese, Walnuts and Arugula
POINTS® Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
Tangy blue cheese and salty walnuts add a wonderful flavor accent to this pasta salad. But feel free to substitute feta cheese for the blue cheese and pine nuts for the walnuts if you prefer.
2 tbsp chopped walnuts, coarsely chopped
1/2 tsp table salt
6 oz uncooked bow ties, also called farfalle
2 cup(s) arugula, baby leaves, stems removed
2 tbsp chives, fresh, minced
1 cup(s) 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
Instructions
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.
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Review: I made this with feta cheese and pine nuts instead of blue cheese & walnuts (though I'm sure that will be delicious as well). This was really good! The dressing is so simple and yet really tasty. I will definitely make this again.
POINTS® Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
Tangy blue cheese and salty walnuts add a wonderful flavor accent to this pasta salad. But feel free to substitute feta cheese for the blue cheese and pine nuts for the walnuts if you prefer.
2 tbsp chopped walnuts, coarsely chopped
1/2 tsp table salt
6 oz uncooked bow ties, also called farfalle
2 cup(s) arugula, baby leaves, stems removed
2 tbsp chives, fresh, minced
1 cup(s) 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
Instructions
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.
****************************
Review: I made this with feta cheese and pine nuts instead of blue cheese & walnuts (though I'm sure that will be delicious as well). This was really good! The dressing is so simple and yet really tasty. I will definitely make this again.
