Serve this simple yet sensational meatless
meal with cole slaw or tossed salad. Delicious!
Zesty California Walnut Penne
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 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
chicken 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.
