Pasta Primavera With Walnuts

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 8 ounces gemelli pasta (short twisted pasta) or 8 ounces penne (tube-shaped pasta)
• 1 cup diagonally sliced thin carrot (1/4 inch)
• 2 cups diagonally sliced asparagus (1/4 inch)
• 1/2 cup frozen tiny peas
• 1 (14 ounce) can quartered artichoke hearts, drained
• 3 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 2 1/2 teaspoons minced garlic
• 1 cup chopped walnuts
• 1/3 cup torn fresh basil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon pepper
• 2/3 cup plus 1/4 cup grated parmesan cheese, divided

Recipe

• 1 cook pasta according to package directions, adding carrots during last 5 minutes of cooking. add asparagus and peas during last 3 minutes. add artichoke hearts during last 1 minute. drain, reserving 1/4 cup pasta cooking water. return pasta and vegetables to pot, along with reserved pasta water.
• 2 meanwhile, cook butter, oil and garlic in medium skillet over medium heat 30 seconds or until butter melts and garlic begins to sizzle. add walnuts; reduce heat to low. cook and stir 5 minutes or until walnuts are lightly toasted.
• 3 toss walnut mixture, basil, salt, pepper and 2/3 cup of the cheese with pasta. top with remaining 1/4 cup cheese.