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