Colorado local Avalanche Midnight Blue with Roasted Rhubarb, Rosemary Walnuts, & Gluten-Free Garlic Chive Rooster Comb

Serving Size: 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:

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.