|
PREP TIME |
TOTAL TIME 20 mins |
|
COOK TIME 10 min |
SERVINGS Serves 4 |
INGREDIENTS
- 10 oz pasta shape of choice
- 12 oz aged Parmesan, shaved
- 2 cups Josh Pond's frozen organic wild Maine blueberries
- 2 cups fresh arugula
- Fresh basil, lemon juice, salt and pepper to garnish
DRESSING
- 4 oz fresh ricotta
- Juice from 3/4 of a lemon
- 2 tablespoons olive oil
- 3 tablespoons of fresh basil, chopped
- Salt and pepper to taste
INSTRUCTIONS
1) Bring salted water to a boil, cook pasta for 10 minutes until al dente
2) In a bowl, combine pasta, Parmesan, blueberries, arugula, basil, salt and pepper
3) Top with dressing and mix until combined. Garnish with salt, pepper and a squeeze of lemon
4) Serve immediately or chill up to 3 days
2) In a bowl, combine pasta, Parmesan, blueberries, arugula, basil, salt and pepper
3) Top with dressing and mix until combined. Garnish with salt, pepper and a squeeze of lemon
4) Serve immediately or chill up to 3 days
