Longing for pasta, last night we created a dish chock full of hearty and delicious ingredients. This pasta dish is great right off the stove, but is also a nice, cold side if you refrigerate it overnight.
There really isn’t anything complicated about this recipe, but it is important that you pay attention to the timing…you don’t want half of the ingredients getting cold while waiting for the pasta to cook!
To save ourselves some time, we made our pesto first. We just combined basil, garlic, walnuts, Parmesan and Romano cheeses in a food processor, and when those ingredients were smooth, we gradually streamed in olive oil (with the processor still running) until the mixture became creamy.
Once the pesto had been made and set aside, we started on the other ingredients. To begin, we boiled water and poured in enough pasta for 3 large servings. When the pasta was boiling, we cut up one large stalk of broccoli into very small pieces and put them into a steamer basket. We steamed the broccoli on low until the pasta was finished.
While the pasta was cooking and broccoli steaming, we put a tablespoon of butter and a 1/2 tablespoon of olive oil in a sauté pan with 1 cup of chopped walnuts and a sprinkle of salt. We cooked the nuts until they were a deeper brown color and then set them to the side.
When the pasta was finished cooking (to al dente) we drained it and put it in a large bowl. Now all that was left to do was top the pasta with the broccoli and walnuts, pour on the pesto and mix it all together.
This dish was not only satisfying to the palette, but also a great way to get your omega-3’s with the olive oil in the pesto and sautéed walnuts—and, we used whole wheat rotini, which gave us a serving of whole grains!…so, now you have a go-to pasta dish that won’t leave you with regrets!
Until next time,