| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Penne or short fusilli pasta |
| 1 |
|
Juicy lemon |
| 1/3 |
c |
Extra virgin olive oil |
|
|
Grated rind and puree of a lemon |
|
|
Dijon Mustard |
|
|
Garlic |
| 10 |
|
Yellow or red cherry tomatoes, halved or quartered, depending upon how large they are |
| 1 |
bn |
Arugula or watercress, well washed, stemmed |
|
|
Salt and crushed red pepper |
INSTRUCTIONS
Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes
or until "al dente."
Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin
olive oil, rind and juice of a lemon, mustard to taste and season with salt
and crushed red pepper.
Mince some garlic, halve or quarter cherry tomatoes and add to bottom of
mixing bowl.
Cut arugula into chiffonade ( not necessary with watercress).
When pasta is done, drain it and return to pasta pot and toss with
chiffonade of arugula; add dressing and toss until well combined.
Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved MC Format by Gail Shermeyer, 4paws@netrax.net
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6563
Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 02, 1997.
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