Pasta Salad with Peaches, White Beans, Radish, Arugula & Goat Cheese

Directions

1. Cook the penne in salted boiling water until al dente, then drain and rinse with cold water to cool.
2. Wash all fresh produce and pat dry as needed.
3. Drain and rinse the cannellini beans; let them drain well.
4. In a medium bowl, zest and juice the lemon, then whisk in olive oil, Dijon, honey, salt, and pepper to make the dressing.
5. Thinly slice the shallot and add it to the dressing, stirring to combine.
6. Stir the beans into the dressing.
7. Trim and thinly slice the radishes and fold them into the bowl.
8. Cut the peaches into medium dice and add them to the mixture.
9. Strip basil leaves, roll, and slice into ribbons; add to the bowl.
10. When the pasta is cooled, add it and the arugula to the bowl and toss to combine.
11. Divide the salad onto plates or bowls, crumble goat cheese over the top, and serve.