Truffle Pasta Salad
Description
Pacific Northwest Springtime: truffles, arugula and hazelnuts.
Ingredients
At a glance
Mushroom
Course
Serves
6-8
- 12 oz. farfalle
- 2 oz. fresh Parmesan, grated
- 4 oz. arugula, chopped
- 4 oz. hazelnut, toasted & chopped
- 2 oz. Oregon black truffle, grated fine
- 4 T. Extra virgin olive oil
- 2 T. champagne vinegar
- 1 T. Dijon
- salt & freshly ground black pepper to taste
Methods/steps
- Whisk together oil, vinegar, mustard, truffle, salt and pepper.
- Cook pasta in a large pot of well-salted boiling water. Drain, rinse several times in cold water, drain thoroughly again.
- Combine pasta, arugula and hazelnuts in a large salad bowl.
- Dress with truffle vinaigrette and serve cold.
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