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.
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