Bowtie Pasta with Arugula, Walnuts, and Blue Cheese

Ingredients:

2 Tbsp chopped walnuts, coarsely chopped

6 oz uncooked Bowtie pasta

2 cups baby arugula, trimmed

2 Tbsp fresh herbs (chives, basil, oregano, parsley, etc)

1 cup cherry tomatoes, halved

1 Tbsp white wine vinegar

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp pepper (optional)

3 Tbsp blue cheese crumbles

Directions:

Cook pasta according to package directions, reserving 1 Tbsp pasta water for later use.

Drain pasta and place in a large serving bowl.  Immediately add arugula and tomatoes and toss well.  Cover bowl with lid or tight fitting plastic wrap.  Set aside until arugula is limp, about 5 minutes.  Stir in herbs.

In a cup, stir together vinegar, oil, reserved Tbsp of pasta water, 1/4 tsp salt and pepper in a cup.  Pour dressing over pasta salad and toss well.  Sprinkle with blue cheese.  

Recipe taken from: Weight Watchers

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