Colorado local Avalanche Midnight Blue with Roasted Rhubarb, Rosemary Walnuts, & Gluten-Free Garlic Chive Rooster Comb
Serving Size:Â 2-3
Ingredients:
1½ cups chopped walnuts
¼ cup plus 2 teaspoons olive oil, divided
1 tablespoon freshly minced rosemary leaves
Pinch of cayenne pepper
Pinch of sea salt
Pinch of freshly ground black pepper
2 cups chopped rhubarb, in ½-inch pieces
2 tablespoons sugar
1 tablespoon honey
Zest of 1 medium lemon
Zest of 1 medium orange
9 ounces Pappardelle's Gluten-Free Garlic Chive Rooster Comb
½ cup plus 1 tablespoon balsamic vinegar
4 cups arugula
1 Avalanche Midnight Blue cheese, quartered lengthwise and chopped into ½-inch pieces
Instructions:Â
- Preheat oven to 325°F. In a bowl, toss together the walnuts with 1½ tablespoons of the olive oil, rosemary, cayenne pepper, salt, and pepper. Spread walnuts on a baking sheet lined with aluminum foil and bake for 17 to 20 minutes, until the nuts are toasted and fragrant. Set aside to cool and turn oven up to 400°F. While the walnuts are toasting, prepare the rhubarb.
- Toss the rhubarb, sugar, honey, and zests together in a bowl and let sit for 10 minutes to macerate. Spread the sweetened rhubarb in a single layer on a rimmed baking sheet and roast for 6 to 8 minutes. The rhubarb should still be crisp but no longer stringy; toothsome with a bit of give. If it still tastes sour, sprinkle with a little more sugar and roast for another few minutes. Set aside and reserve the juices in the pan, as these will be used for the dressing. Cool to room temperature.
- Cook the pasta in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 mins. Drain through a colander and set aside.
- While the pasta cooks, make the dressing. Whisk together the remaining olive oil, the balsamic vinegar, and 3 tablespoons of the juices from the pan the rhubarb was roasted in.
- Toss the arugula, pasta, walnuts, rhubarb, and Midnight Blue cheese together with the dressing. Serve.