This delicious pasta is flavored with walnut sausage, walnut ricotta, and walnut parmesan.
2 tablespoons olive oil, plus more for drizzling
1/2 cup diced onion
1 teaspoon minced garlic
1 recipe (1 1/2 cups) California Walnut Sausage Crumble
2 cups broccoli florets, blanched
1/2 cup vegetable stock
1/2 cup pasta water
12 ounces orecchiette, cooked al dente
1 tablespoon lemon juice
1/4 cup California Walnut Ricotta
1 1/2 ounces Shaved California Walnut Parmesan
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 minutes.
Add blanched broccoli, stock, pasta water and pasta and cook on high for 2 minutes or until sauce had reduced and pasta is glazed. Stir in walnut sausage.
Finish with lemon juice and garnish with walnut ricotta, walnut Parmesan, lemon zest and red pepper flakes.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
