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Pasta with Asparagus, Toasted Walnuts, & Grated Pecorino Che
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What a welcome to spring! This is so easy and delicious.  
serves 6

Ingredients

12 ounces Field Day pasta
1-1/2 pounds asparagus, cut diagonally
3 tablespoons Field Day olive oil
1/2 cup chopped walnuts
2 cloves garlic, minced
1 medium sized red bell pepper, chopped
3 tablespoons fresh parsley, chopped
1 small lemon for zest and juice
4 ounces freshly grated pecorino or Parmesan cheese

 

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Pasta with Asparagus, Toasted Walnuts, & Grated Pecorino Che
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Cook the pasta in rapidly boiling salted water until al dente. Drain and rinse well. Set aside.
2. Toast the walnuts in sauté pan until lightly toasted, stir frequently. Set aside.
3. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic, asparagus, and red pepper and sauté until vegetables are almost done. Remove from heat and stir in the parsley and lemon zest.
4. Add pasta and walnuts to vegetable mixture and stir to combine.
5. When ready to serve, top with grated pecorino cheese. Drizzle with the olive oil and lemon juice, if desired.

Per serving: 423 calories, 17g fat, 5g sat fat, 50g carbohydrates, 19g protein, 359mg sodium, 4g fiber

 

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