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
| 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.
