8 oz. gemelli (short twisted pasta) or penne (tube-shaped pasta)
1 cup diagonally sliced thin carrots (1/4 inch)
2 cups diagonally sliced asparagus (1/4 inch)
1/2 cup frozen small peas
1 (14-oz.) can quartered artichoke hearts, drained
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2/3 cup plus 1/4 cup grated Parmesan cheese, divided
1 cup diagonally sliced thin carrots (1/4 inch)
2 cups diagonally sliced asparagus (1/4 inch)
1/2 cup frozen small peas
1 (14-oz.) can quartered artichoke hearts, drained
3 tablespoons butter
3 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2/3 cup plus 1/4 cup grated Parmesan cheese, divided
1. Cook pasta according to package directions, adding carrots during last 5 minutes of cooking. Add asparagus and peas during last 3 minutes. Add artichoke hearts during last 1 minute. Drain, reserving 1/4 cup pasta cooking water. Return pasta and vegetables to pot, along with reserved pasta water.
2. Meanwhile, cook butter, oil and garlic in medium skillet over medium heat 30 seconds or until butter melts and garlic begins to sizzle. Add walnuts; reduce heat to low. Cook and stir 5 minutes or until walnuts are lightly toasted.
3. Toss walnut mixture, basil, salt, pepper and 2/3 cup of the cheese with pasta. Top with remaining 1/4 cup cheese.
5 (1 3/4-cup) servings
I know there are a lot of pasta primavera recipes (all yummy in my experience), but we just made this last night and it is by far my favorite!
