2 tbsp coarsely chopped walnuts, toasted
6 oz uncooked bow-tie pasta
a couple of handfuls of baby arugula (the recipe said 2 cups... I ma have put in more)
2 tbsp dried chives (if you can find fresh, let me know how it tastes)
1 cup cherry tomatoes, halved (the recipe said grape tomatoes)
1 tbsp distilled white vinegar (the recipe said white wine vinegar)
1 tbsp unfiltered olive oil (the recipe said extra virgin)
salt, to taste
pepper, to taste
3 tbsp crumbled blue cheese
Toast the walnuts in a heavy skillet over medium high heat for 1-2 minutes and set aside.
Cook pasta in lightly salted water. Set aside 1 tbsp of water before draining the pasta. Toss pasta with arugula and leave in a covered bowl until arugula wilts (five minutes or so). Meanwhile, mix pasta water with vinegar and oil as well as pepper and salt to create a dressing. Toss in tomatoes and chives. Add dressing and walnuts. Sprinkle with blue cheese (I mixed the cheese in while the pasta was still slightly warm which allowed it to melt a little and spread more flavor).
This recipe is modified from the week one Weight Watcher Momentum Plan book which is why I included the original recipe in (). According to the book, it should make four servings at approximately 1.25 cups per serving. I will edit to report back if it indeed makes that many :-)
5 points per serving.
Tuesday, December 9, 2008
Arugula and Pasta Salad with Blue Cheese and Walnuts
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