Ingredients
- 1 pound bowtie pasta
- Grated peel and juice of 1 lemon
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 red bell pepper, finely chopped
- 2 cups torn arugula
- 4 hard-boiled eggs, chopped
- 1/2 cup shaved parmesan cheese
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh dill
Description
Rachael Ray Magazine
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