October 1, 2010
Pasta & Vegetables in Garlicky Walnut Sauce
It's my heaven: walnut spread tossed with pasta and vegetables for dinner.
How simple, fast, and uniquely satisfying. The crunchy and garlicky walnut spread, which can be whipped up fast for this meal and the rest saved for a number of other uses, was fantastic when warmed together with the chewy pasta and crisp asparagus.The creamy hunks of feta crumbled on top started to warm through, becoming perfectly soft and goey -- the perfect finishing touch to this nutritious and comforting dinner.
What's great is that the nutty and garlicky sauce would be delicious with a wide variety of vegetables, such as gently sauteed zucchini or squash, diced sweet potatoes, or tender onions. And since the consistency of this toasty sauce is somewhat thick, it hugs the pasta best when a wide noodle gives it room to stick (linguine, taliatelle) or a tubular pasta (penne, conchiglie) gives it places to hide inside. However you mix it all up, it's delicious and perfect for Fall. Enjoy!
Pasta & Vegetables in Garlicky Walnut Sauce: serves 2
1 recipe Walnut Pate
1/2 lb. regular or whole-wheat pasta of choice
Vegetables of choice that keep their shape well, such as squash, asparagus, broccoli, and onions
2 T. cream or milk
Crumbled feta or other soft cheese
Salt & pepper to taste
Reserved cooking liquid from the pasta.
Directions: Put a large pot of salted water to boil. Meanwhile, saute the vegetables in a few T. of olive oil until tender. When the pasta is slightly more chewy than al-dente (it will continue cooking for a couple of minutes in the pan with the sauce), transfer it directly in with the vegetables, reserving the cooking water. Stir together with 1/4 cup walnut pate, the cream, and thin as desired with the cooking water. Season to taste with salt & pepper, then top with feta.