Ingredients
Scale
- 1 pound bowtie pasta
- 1/3 cup pine nuts
- 2 handfuls baby arugula
- 1/3 cup freshly grated parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves
- 1 to 2 cloves garlic (grated)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon dijon mustard
- 3 tablespoons extra virgin olive oil
Instructions
- Cook pasta in salted boiling water until al dente. Drain and cool.
- Toast pine nuts in a skillet over medium heat until golden brown.
- Whisk together garlic, salt, pepper, lemon zest, lemon juice, vinegar, mustard; gradually add olive oil to emulsify.
- In a large bowl, combine cooled pasta with toasted pine nuts, arugula, parmesan cheese, and basil. Drizzle dressing over the salad and toss well.
- Season with additional salt and pepper to taste; serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 2g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 8mg