By Alexandra Pettit AZFB Communications intern
Hanging out in the kitchen with my mom was something that I have always loved to do. Cooking was a way for us to spend time together and to test new recipes. This one was my older brother, Jordan’s, favorite. He would always ask for it for his birthday or any special occasion. My mom loved this because it was not only super simple but very healthy as well.
- 2 Tbs. chopped walnuts, coarsely chopped
- ½ tsp. table salt
- 6 oz. of uncooked bow tie pasta
- 2 cups baby arugula, stems removed
- 2 Tbs chives
- 1 Cup grape tomatoes, halved
- 1 tbs white wine vinegar
- 1 tbs olive oil
- ¼ tsp table salt
- ¼ black pepper
- 3 tbs blue cheese, crumbled
- Optional Steak or chicken, Grilled and sliced or diced
Place walnuts in a small skillet. Toast over medium-high heat until light brown color. Remove from skillet and set aside. Boil 3 quarts of water and ½ Tsp of salt in a large pot. Stir in pasta and cook until done, follow the directions on the box. Remove 1 tablespoon of pasta water and save for later. Drain pasta and put in a large bowl. Add arugula and toss well. Cover the bowl with plastic wrap and set aside until arugula is limp. Stir in chives and tomatoes. Stir together vinegar, oil, and pasta water, and remaining ¼ teaspoon of salt and pepper in a cup. Pour the dressing over the pasta. Toss well, and sprinkle in the blue cheese crumbles. Serves 4.
This recipe is perfect for even the pickiest of eaters in your home. To make it a well-rounded meal you can always add some grilled steak or chicken. This will add a little extra protein into the mix.