Wednesday, December 9, 2009

Penne with Asparagus, Arugula, Walnuts and Apples

Here’s a cozy dish for a snowy winter evening. This is our version of a Cook’s Illustrated recipe.

1 package penne

2 tbsp olive oil

3 tbsp EVOO

1 bunch asparagus, washed and trimmed*

1 cup chopped walnuts

1 package (at least 5 cups) arugula, washed and dried

6 ounces feta cheese or blue cheese

2 tbsp cider vinegar

2 Granny Smith apples, peeled, cored and diced

*For tips on trimming asparagus, see our recipe for Tofu Mojito.

1. Cook penne until al dente. Drain and return to pot.

2. Meanwhile, heat 2 tbsp olive oil in a non-stick skillet over high heat until it starts to smoke.

3. Add asparagus and cook for about 1 minute (don’t stir!), until the asparagus starts to brown.

4. Turn the heat to medium-high. Add walnuts and cook, stirring, for about 4 minutes, until nuts are toasted and asparagus is tender-crisp.

5. Add arugula and cook until wilted.

6. Add asparagus, walnuts, arugula, cheese, apple, cider vinegar and EVOO to pasta. Toss to combine.

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