pasta with fresh tomato and walnuts
PREPARATION: 5 MINUTES, COOKING: 15 MINUTES
6 ounces (160 g) pappardelle pasta
1 tablespoon (15 ml) olive oil
1 cup (250 g) cherry tomatoes, halved
1 clove garlic, crushed
1/3 cup (40 g) walnuts, toasted
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) finely grated Parmesan
10 fresh basil leaves
1 Cook the pasta in a saucepan of boiling water for about 10 minutes, or until al dente.
2 Meanwhile, heat the oil in a large frying pan over high heat. Add the tomatoes and cook, stirring occasionally, for 2 minutes, or until softened and lightly seared on the edges. Stir in the garlic and walnuts and heat through.
3 Drain the pasta and return to the pan, then add the tomato mixture and toss to combine.
4 Divide among 2 bowls, drizzle with a little lemon juice and sprinkle with the Parmesan and basil.
|pasta with fresh tomato and walnuts|