Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 2 green onion s, sliced diagonally

  3. 1/2 C sliced mushroom s

  4. 2 garlic cloves, minced

  5. 1 (28-ounce) can plum tomatoes

  6. 2 tbsp dried oregano , thyme or savory or mixture of these

  7. 1/2 C chopped California Walnut s

  8. 1 lbs penne pasta

  9. 1 C freshly grated Asiago cheese Freshly ground pepper Fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Heat oil in large, heavy skillet over medium heat. Add onion and mushrooms and sauté, stirring, 5 minutes. Add garlic and sauté, 1 minute. Add tomatoes breaking up with wooden spoon, herbs and walnuts. Cook, stirring, 10 to 15 minutes. If mixture thickens too much, add a little chicken stock or red wine. Meanwhile, in a large pot of boiling water, cook pasta, stirring, 8 to 10 minutes, just until tender but still firm to bite. Drain well; return pasta to pot. Pour walnut-tomato sauce over pasta and toss to coat. Sprinkle with Asiago cheese and season to taste with pepper. Serve on heated plates. Garnish with parsley.


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