Pasta Salad with Arugula, Walnut Kernels and Blue Cheese

Ingredients

• 350 g whole wheat pasta (penne)
• Salt
• 2 bunches arugula (about 80 g)
• 0.5 bunch Chives
• 200 g walnut kernels
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• black pepper (freshly ground)
• 150 g blue cheese (piece)

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente, drain and let cool.

2. 2.

   Wash and dry arugula, then pat it dry. Wash chives, shake off excess water and cut into small rings. Toast walnuts in a hot pan without oil over medium heat for 3 minutes.

3. 3.

   Combine pasta with arugula, walnuts, olive oil and vinegar in a bowl. Season with salt and pepper, taste and adjust seasoning before serving on plates.

4. 4.

   Slice blue cheese into thin pieces and crumble lightly over the salad. Sprinkle chive rings on top and serve.