Name: Pasta Salad with Peaches, White Beans, Radish, Arugula & Goat Cheese
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 (398 ml) cans cannellini (white kidney) beans; 1 small pkg fresh basil; 1 ½ (113 g) logs goat cheese; 1 ½ lemons; 6 peaches; 425 g penne pasta; 1 ½ bunches radish; 2 shallots; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Pasta Salad with Peaches, White Beans, Radish, Arugula & Goat CheesePasta Salad with Peaches, White Beans, Radish, Arugula & Goat Cheese — a 30-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 (398 ml) cans cannellini (white kidney) beans

1 small pkg fresh basil

1 ½ (113 g) logs goat cheese

1 ½ lemons

6 peaches

425 g penne pasta

1 ½ bunches radish

2 shallots

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Fill a large pot halfway with water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Drain and rinse the beans in a colander; set aside to drain further.

Zest and juice lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper; whisk to combine the dressing.

Peel, halve, and slice shallots lengthwise into very thin strips; add to the bowl with the dressing and stir to combine.

Add beans to the bowl.

Trim and thinly slice radishes; add to the bowl.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl.

When the pasta is done, drain and rinse under cold water to cool.

Add pasta and arugula to the bowl; toss to combine the pasta salad.

To serve, divide pasta salad between plates or bowls. Crumble goat cheese over top and enjoy!

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