Caesar Pasta Salad

Description: This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.

Ingredients:

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• 1 large garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1 lb bow tie pasta, cooked til tender, rinsed and drained
• 1 head romaine lettuce, chopped
• 2 1/2 ounces fine grated parmigiano-reggiano cheese
• 1 cup crouton
• salt
• pepper

Steps:

1. Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl.
2. Add pasta, romaine, cheese and croutons.
3. Toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.