Lisa Cornwell Weiss
Pasta salad with gorgonzola, zucchini and artichoke hearts
Boil the penne in a pan with plenty of boiling water with salt in 10-12 minutes until al dente.
Cut the zucchini into slanted slices and brush them with olive oil. Roast the zucchini in a hot grill pan until softened and get nice brown stripes.
Put them on a plate, sprinkle with salt and pepper and sprinkle with lemon juice. Cut the gorgonzola into pieces.
Drain the penne and stir in the cream and gorgonzola with the still warm pasta. Keep stirring until the pasta is covered with sauce.
Divide the arugula over plates and put the creamy penne on it. Halve the leaked artichoke hearts. Cut the bell pepper into strips.
Drape two slices of ham per person and place the slices of zucchini, artichoke hearts, peppers and olives around them.
Blogs that might be interesting
15 minMain dishchilled potato potatoes, pink salmon in a tin, Red onion, pak choi, coconut milk, sambal oelek,spicy paksoistamppot with salmon
10 minMain dishminicrills, green beans, mustard cheese, egg, bread-crumbs, butter, Cherry tomatoes, honey mustard dressing,kebab salad with fried mustard cheese
50 minMain dishgarlic, traditional olive oil, dried Italian herbs, chicken breast, onion, tomato, ciabatta, arugula,oven chicken with tomatoes and arugula
55 minMain dishorange pumpkin, mergue zworstje, Red onion, garlic, fresh rosemary needles, thyme leaves, olive oil,roasted pumpkin with merguez from the oven