Ingredients

The following ingredients have 14 Servings
  • 4 cups dried multigrain penne pasta
  • 4 firm, ripe peaches, halved and pitted
  • 3 lemons
  • 4 teaspoons Dijon mustard
  • 4 cloves garlic, minced
  • 1 5-oz. package fresh baby arugula
  • 2 cups fresh blueberries
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 teaspoons pure maple syrup

Instruction

  • Cook pasta according to package directions; drain. Rinse with cold water; drain again. Chill until needed.
  • Place four peach halves, cut sides down, on grill rack. Grill, covered, over medium-high 8 minutes or until grill marks appear; cool. Cut remaining four peach halves into ½-inch pieces.
  • For dressing, remove 1 tsp. zest and squeeze ½ cup juice from lemons. In a large bowl whisk together lemon zest and juice, mustard, and garlic. Remove half of the dressing; set aside. Add pasta, chopped peaches, arugula, and blueberries to bowl; toss to coat. Season with salt and pepper.
  • Top servings with grilled peach halves and drizzle with maple syrup. Pass the reserved dressing.