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Ingredients
  • ¼ cup walnuts
  • 2 oz sliced leeks
  • 1 garlic clove, minced
  • 2 tsp Dijon mustard
  • 6 oz mafaldine pasta
  • 2 tbsp vegan butter
  • 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  • 1 lemon, half juiced, half cut into wedges
  • 4 oz baby arugula
  • ¼ oz fresh tarragon, leaves picked and roughly chopped
  • 1 tbsp olive oil*
  • Salt and pepper*
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