Reader Joan Nolen explains why this Cooking Club recipe is a favorite: "Both my husband and I love this dish. I think the nuts add such a wonderful flavor and texture that complement and enhance the other ingredients. And it's so easy to make. I add my own boned chicken to make it a one-dish meal. I prepare this dish at least twice a month, often more frequently."
Pasta Primavera with Walnuts
Once you cut the vegetables, this quintessential spring dish comes together quite quickly. Cook the pasta and vegetables in the same pot to save time, remembering to ladle out about 1/4 cup of the pasta cooking water before draining the pasta. The starchy salted water will keep the final dish moist without adding extra oil. 8 oz. gemelli (short twisted pasta) or penne (tube-shaped pasta)
1 cup diagonally sliced thin carrots (1/4 inch)
2 cups diagonally sliced asparagus (1/4 inch)
1/2 cup frozen small peas
1 (14-oz.) can quartered artichoke hearts, drained
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2/3 cup plus 1/4 cup grated Parmesan cheese, divided.
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