Italian Pasta Recipes - Walnut and Asparagus Penne (Penne alla Noce e Asparagi) Recipe

Ingredients                      

• 60 ml/4 tbsp walnut oil

• 50 g/2 oz/1 cup breadcrumbs made from nut bread

• 350 g/12 oz asparagus, cut into 1 cm/1/2 in pieces

• 5 ml/1 tsp salt

• 350 g/12 oz penne

• 2 garlic cloves, chopped

• 1 small red (bell) pepper, seeded and finely chopped

• 10 ml/2 tsp chopped fresh thyme

• 50 g/2 oz/1/2 cup olives, stoned (pitted) and halved

• 8 walnuts, chopped

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Method:

1. Heat half the walnut oil in a frying pan (skillet) and fry (sauté) the breadcrumbs for 5 minutes until brown. Drain on kitchen paper and set aside.

2. Put the asparagus in boiling water for 2 minutes. Drain and refresh under cold running water. Pat dry on kitchen paper.

3. Bring a large pan of water to the boil, add salt and cook the pasta for 10 minutes until firm but cooked.

4. Put the remaining oil in the frying pan and cook the garlic, pepper and thyme for 1 minute.

5. Add the asparagus and cook for 2 minutes over a high heat. Drain the pasta and stir into the asparagus.

6. Add the olives and chopped walnuts. Season if desired and serve immediately.