 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter. Ingredients:
3 tablespoons lemon juice |
2 teaspoons dijon mustard |
2 teaspoons anchovy paste |
1 large garlic clove, minced |
1/2 cup extra virgin olive oil |
1 lb bow tie pasta, cooked til tender, rinsed and drained |
1 head romaine lettuce, chopped |
2 1/2 ounces fine grated parmigiano-reggiano cheese |
1 cup crouton |
salt |
pepper |
Directions:
1. Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl.
2. Add pasta, romaine, cheese and croutons.
3. Toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
|
|