Ingredients
- 3.5 oz arugula
- 8 oz pasta, such as farfalle or orzo, cooked and rinsed
- ½ cup walnuts, finely chopped
- ⅓ cup finely grated parmesan or pecorino cheese
- 1 lemon (juice and zest)
- 8 Tb olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 Tb capers plus 1 teaspoon of their brine
- 1 Tb white balsamic vinegar
- 6 basil leaves, cut chiffonade-style (optional)
- 2 tsp dijon mustard
Instructions
- Cook pasta per package instructions, slightly softer than al dente. When the pasta is finished, drain and rinse it well.
- Make the dressing in a large mixing bowl by whisking together lemon juice and zest, white balsamic vinegar, dijon mustard, walnuts, capers, salt, pepper, and olive oil. Then stir in the parmesan cheese.
- Add the rinsed pasta and toss to combine.
- Add the arugula and basil, if using, and toss to combine.