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Aragula & blue cheese penne

Cherry tomato salad


Total: 30 min


10 min


20 min


2 servings
  • 120 g whole-wheat pennes
  • 120 g Cherry tomatoes
  • 100 g aragula lettuce
  • 10 g Butter
  • 3 tablespoon walnut kernels
  • 5 strand Chives
  • 15 mL cider vinegar
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 60 g Gorgonzola cheese


  • Cook the penne al dente in a large volume of salted boiling water according to the package instructions.
  • In the meantime, rinse and spin the aragula leaves, wash and chop the chives.
  • Wash, dry and halve the cherry tomatoes, toss in a salad bowl with balsamic vinegar and some chives. Add salt and pepper.
  • Melt the butter in a frying pan over medium heat, stir-fry the walnut kernels for 2 minutes and add the cider vinegar.
  • Drain the pasta and toss in the frying pan with the remaining chives, aragula, blue cheese and the walnut topped with vinegar. Add pepper.
  • Serve the penne along with the cherry tomato salad.

Recipe tips

  • What should you drink with your meal? Water is a smart choice. Don't hesitate to add fruits and fresh herbs to perfume it!