Inspiration: Side dish for Grilled Ribeye & Parmesan Cheese Straws

Creation: Penne & Arugula with Lemon Dijon Vinaigrette

 

What:

• 6-8 oz Penne: Vary amount for number of servings
• Kosher Salt
• Fresh Arugula
• 1 Lemon: Juice
• 2 TBSP Dijon Mustard: Mild & Creamy w/ White Wine
• 2 TBSP Honey
• 1/3 cup Extra Virgin Olive Oil
• Gorgonzola: Crumbled

How:

• Bring water to boil & then salt: use fair amount to best season the penne
• Boil penne 8 minutes: al dente
• Meanwhile, place Arugula in serving bowl
• Whisk: Lemon juice, Dijon & Honey
• Pour & Whisk Extra Virgin Olive Oil until fully combined
• Remove Pasta with Pasta Strainer directly to the salad from the boiling water
• Pour over the dressing
• Sprinkle with Gorganzolla
• Toss & Serve

The creaminess of the gorganzolla mixed with salty penne & peppery arugula blended beautifully with the fresh sweet & tangy Lemon Dijon Vinaigrette.

Simple & Savory!

Ciao’