Zesty California Walnut Penne
Serve this simple, yet sensational meatless meal with coleslaw or tossed salad. Delicious!
2 tablespoons olive oil
2 green onions, sliced diagonally
1/2 cup sliced mushrooms
2 garlic cloves, minced
1 (28-ounce) can plum tomatoes
2 tablespoons dried oregano, thyme or savory or mixture of these
1/2 cup chopped California Walnuts
1 pound penne pasta
1 cup freshly grated Asiago cheese
Freshly ground pepper
Fresh Italian (flat-leaf) parsley
- Heat oil in large, heavy skillet over medium heat. Add onion and mushrooms and sauté, stirring, 5 minutes. Add garlic and sauté, 1 minute. Add tomatoes breaking up with wooden spoon, herbs and walnuts. Cook, stirring, 10 to 15 minutes. (If mixture thickens too much, add a little vegetable stock or red wine.)
- Meanwhile, in a large pot of boiling water, cook pasta, stirring, 8 to 10 minutes, just until tender but still firm to bite. Drain well; return pasta to pot. Pour walnut-tomato sauce over pasta and toss to coat.
- Sprinkle with Asiago cheese and season to taste with pepper. Serve on heated plates. Garnish with parsley.
Makes 4 servings.
Recipe and photograph provided courtesy California Walnuts.