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.
I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.