16
Apr
08

Penne & Arugula w/ Lemon Dijon Vinaigrette

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’

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