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Recipes - Blueberry Penne Pasta

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Cook 8 ounces penne pasta until al dente, drain and toss while it’s warm with ½ cup coarsely chopped pecans or almonds, 1 packed cup baby arugula, 1½ cups blueberries and 1⁄4 cup golden raisins (or chopped dried cherries). Toss with Cool Green Bean vinaigrette, adding a touch of honey to it. Top with shavings of Gran Maestre Manchego.

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