Caesar Pasta Salad

• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• 1 large garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 1 lb farfalle (bow-tie pasta), freshly cooked to tender, rinsed under cold water, and drained
• 1 romaine heart, chopped (6 cups)
• 2 1/2 oz finely grated Parmigiano-Reggiano (1 1/4 cups)
• 1 cup croutons (optional)

1. Whisk together lemon juice, mustard, anchovy paste, garlic, and olive oil in a large bowl.
2. Add pasta, romaine, cheese, and croutons if using, then toss to combine.
3. Season with salt and pepper and serve immediately.

lemon juice, mustard, anchovy paste, garlic, extravirgin olive oil, farfalle, heart, croutons

Taken from www.epicurious.com/recipes/food/views/caesar-pasta-salad-109526 (may not work)