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omnomnomThis was modified from my memory of a recipe I read in the newspaper a few days ago and was surprisingly tasty.
I don't tend to measure much, so I'm guessing at my amounts and consider it completely modifiable to your taste. My measurements made what I think will be about 4 servings.
* Whole Wheat Linguine (I used maybe half a box or a bit less)
* Broccoli (I used about 2 heads) (chopped large)
* Chopped Garlic (I think after chopping it was maybe 2 tablespoons worth)
* Green Onions / Scallions (I used 4) (chopped)
* Walnut pieces (um, a handful?)
* Sundried Tomatoes (I think I used 6 or 8 - cut into smaller pieces)
* Goat Cheese (original recipe called for camembert) (Maybe 1.5 - 2 tablespoons worth?)
* Olive Oil
* Seasoning to taste (I used salt, garlic pepper, and an Italian seasoning mix)
* Sugar
1) Break the pasta in half and boil it until cooked, then drain.
2) Toss the walnuts onto a small frying pan with a sprinkle of salt and sugar. Put on low heat and toss them until toasted (just starting to darken).
3) In a large frying pan (larger than you need) saute garlic and chopped green onion in some olive oil. Add the broccoli and some salt, pepper, and Italian seasoning (I used the "Tuscan Sunset" mix from Penzey's) and cook until broccoli is just barely cooked.
4) Turn off the heat under the frying pan and dump in the pasta. Add a little olive oil and mix with the broccoli mixture. Throw in the toasted walnuts, sundried tomatoes, and the cheese (in small chunks) and stir until thoroughly mixed (the cheese will mostly mix in if it's soft enough). I sprinkled on a little garlic salt at this point.
5) Eat! (it worked well with a side plate of fresh yummy cherries and I think would go well with a sharp white wine)
I don't tend to measure much, so I'm guessing at my amounts and consider it completely modifiable to your taste. My measurements made what I think will be about 4 servings.
* Whole Wheat Linguine (I used maybe half a box or a bit less)
* Broccoli (I used about 2 heads) (chopped large)
* Chopped Garlic (I think after chopping it was maybe 2 tablespoons worth)
* Green Onions / Scallions (I used 4) (chopped)
* Walnut pieces (um, a handful?)
* Sundried Tomatoes (I think I used 6 or 8 - cut into smaller pieces)
* Goat Cheese (original recipe called for camembert) (Maybe 1.5 - 2 tablespoons worth?)
* Olive Oil
* Seasoning to taste (I used salt, garlic pepper, and an Italian seasoning mix)
* Sugar
1) Break the pasta in half and boil it until cooked, then drain.
2) Toss the walnuts onto a small frying pan with a sprinkle of salt and sugar. Put on low heat and toss them until toasted (just starting to darken).
3) In a large frying pan (larger than you need) saute garlic and chopped green onion in some olive oil. Add the broccoli and some salt, pepper, and Italian seasoning (I used the "Tuscan Sunset" mix from Penzey's) and cook until broccoli is just barely cooked.
4) Turn off the heat under the frying pan and dump in the pasta. Add a little olive oil and mix with the broccoli mixture. Throw in the toasted walnuts, sundried tomatoes, and the cheese (in small chunks) and stir until thoroughly mixed (the cheese will mostly mix in if it's soft enough). I sprinkled on a little garlic salt at this point.
5) Eat! (it worked well with a side plate of fresh yummy cherries and I think would go well with a sharp white wine)
no subject
on 2009-07-13 02:34 am (UTC)...now I'm trying to remember if I ever did something like this with walnuts. Goat cheese and walnuts and [fruit or vegetable] on salad, definitely yes. Goat cheese and [vegetable] on pasta, yes. Can't remember if I put walnuts in the pasta. Probably. With asparagus, maybe; it's usually either that or zucchini/summer squash that I use.