From:
http://www.vegnews.com/web/articles/page.do?pageId=2082&catId=10
Serves 4
What You Need:
- 4 quarts water
- 8 ounces farfalle (bowtie) pasta
- 1 bunch asparagus, sliced into 1/4-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon non-hydrogenated margarine
- 1 tablespoon garlic, minced
- 1/4 teaspoon nutmeg
- 1/2 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
What You Do:
In a large pot, bring water to a boil. Add farfalle and cook until just underdone, about 5 minutes. Place a steamer basket over boiling farfalle, and steam asparagus for 2 minutes. Remove steamer basket and run asparagus under cold water to stop cooking. Drain farfalle and set aside.
In a large saucepan, heat oil and non-hydrogenated margarine over medium heat. Add garlic and nutmeg, and cook until garlic is fragrant, about two minutes. Add farfalle, asparagus, and pine nuts and stir. Add salt and pepper, tossing to combine.
Remove from heat and serve.
In a large pot, bring water to a boil. Add farfalle and cook until just underdone, about 5 minutes. Place a steamer basket over boiling farfalle, and steam asparagus for 2 minutes. Remove steamer basket and run asparagus under cold water to stop cooking. Drain farfalle and set aside.
In a large saucepan, heat oil and non-hydrogenated margarine over medium heat. Add garlic and nutmeg, and cook until garlic is fragrant, about two minutes. Add farfalle, asparagus, and pine nuts and stir. Add salt and pepper, tossing to combine.
Remove from heat and serve.
Enjoy! It's really quite delicious, and the nutmeg was a fun flavor in pasta! Yum!
This sounds delicious and easy. Going to have to try it. I bet you can replace the asparagus with spinach, broccoli, or any veggies.
ReplyDeleteOh, I bet spinach would be really would instead of asparagus now that you mention it (and, that's a good point, especially given that asparagus is so expensive sometimes)---actually, I bet if you ADDED spinach to the asparagus/pine nut mixture, it would be tasty. Of course, I love spinach.
ReplyDeleteActually, there are few vegetables that I don't love.