By Brad Smith Pasta
February 26, 2018
Fresh grapes bring an element of surprise, with their sweet-tart flavor to counterbalance the sharpness of the cheese and crisp texture that delivers a satisfying bite.
1Cook the pasta in boiling salted water in a large pot until al dente. Drain and reserve.
2While the pasta is cooking, whisk together the blue cheese, Parmesan cheese, lemon juice, vinegar, zest, honey, garlic, olive oil and salt and pepper in a medium bowl.
3In a large bowl, combine the pasta, grapes, scallions and blue cheese mixture.
4Toss to mix, add the spinach and toss again.
5Serve with additional blue cheese sprinkled on top.
12 ounces fusilli or other short pasta
1/2 cup crumbled blue cheese plus additional for garnish
2 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon rice vinegar
1 teaspoon grated lemon zest
1 teaspoon honey
1 small clove garlic, minced
1/3 cup extra-virgin olive oil
1/4 teaspoon each kosher salt and finely ground black pepper
3 cups halved red California grapes
3 scallions, thinly sliced
4 cups baby spinach