Ingredients
2 Tbsp chopped walnuts, coarsely chopped
1/2 tsp table salt
6 oz uncooked bow ties, also called farfalle
2 cup(s) arugula, baby leaves, stems removed
2 Tbsp chives, fresh, minced
1 cup(s) grape tomatoes, halved
1 Tbsp white wine vinegar
1 Tbsp olive oil, extra-virgin
1/4 tsp table salt
1/4 tsp black pepper
3 Tbsp blue cheese, crumbled
Preparation
Place walnuts in a small, heavy-bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
Bring 3 quarts of water and 1/2 teaspoon of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 tablespoon of pasta cooking water and save for step 3. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
Stir together vinegar, oil, reserved tablespoon of pasta cooking water, remaining 1/4 teaspoon of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese. Yields about 1 1/4 cups per serving.
Notes
If you're using mature arugula leaves, chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.
