Farfalle with Sundried Tomatoes and Walnuts
Chef Bill Gokey shares how to warm our kitchens with the aroma of this simple, yet elegant vegetarian dish, which makes for a filling meal on a cold winter’s day.
All you need is a pasta pot, a sauté pan and serving bowl, and a knife for chopping tomatoes, garlic and basil.
Ingredients
1 pound farfalle (bowtie pasta), dry
1 cup walnuts, halves and pieces
¾ cup sundried tomatoes, finely chopped
2 cloves garlic, peeled and crushed
¼ cup extra virgin olive oil, divided in half
5 ounces parmesan cheese, shaved from a wedge
½ cup basil, thinly sliced
1/8 teaspoon salt, optional
1 teaspoon black pepper
Preparation
Bring approximately 1 gallon water to a boil. Cook pasta according to package directions. Drain and set aside.
Saute walnuts in sauté pan over medium heat 1 to 2 minutes, until slightly browned. Reserve in large bowl.
Saute sundried tomatoes, garlic and half of the olive oil until garlic begins to turn color slightly. Add this to the bowl with walnuts. Blend in the pasta, remaining oil and shaved parmesan, basil and black pepper. Mix and taste. Add salt if desired.
Makes six 8-ounce portions.
Nutritional information
568 calories; 30 grams fat (7 saturated, 22 unsaturated); 459 milligrams sodium; 17 milligrams cholesterol; 21 grams protein; 5 grams fiber
Bill Gokey is executive sous chef from Morrison Healthcare, which provides food service for Upstate Medical University.
