Rustic Walnut Rapini Pasta
This hearty, flavourful dish is the perfect comfort food for a crisp fall day. The Italian sausage, combined with the savoury blend of garlic, onion and lemon zest is perfectly topped with toasted walnuts.
Recipe courtesy California Walnuts
Rustic Walnut Rapini Pasta
Rustic Walnut Rapini Pasta
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 lb hot Italian sausage meat crumbled
- 1 cup red onion sliced
- 4 cloves garlic minced
- 1 cup walnut halves toasted
- 1/2 lb rigatoni
- 1 bunch rapini roughly chopped (about 6 cups/1.5 L)
- 1 tbsp lemon zest
- 1/2 cup Parmesan or Pecorino cheese grated
Servings: servings
Units:
Ingredients
Servings: servings Units: |
Instructions
- In large skillet, brown sausage meat over medium high heat, breaking up pieces with the back of a spoon. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in walnuts.
- Meanwhile, cook pasta according to package instructions. Add rapini during the last minute of cooking. Reserve 1/2 cup (125 ml) of the pasta water in a measuring cup. Drain pasta and rapini in colander.
- Add reserved pasta water, lemon zest and Parmesan cheese to the walnut mixture. Stir in pasta and rapini.
- Serve with additional Parmesan cheese and chili flakes if desired.
Recipe Notes
Per serving: about 680 calories, 30 g protein, 39 g fat (10 g saturated fat), 55 g carbohydrate, 4 g fibre, 55 mg cholesterol, 700 mg sodium. %RDI: 30% calcium, 25% iron, 150% vitamin A, 180% Vitamin C. 40% folate.
