...based on my recent happy accident of purchasing fresh basil
and my recent/current/constant obsession with walnuts.
I have recently been using a lot of fresh basil in my cooking endeavors. There was a slight line-separation discrepancy in the please-pick-this-up-at-Trader-Joe's list I quickly jotted down for the husband a few weeks ago, and instead of having basil Italian sausage in our fridge we ended up with Italian sausage and fresh basil.
Not complaining! Some miscommunications work out for the better, don't you think?
One of these days we will start growing fresh herbs on our patio since it is sunny ALLTHETIME, but until then, this purchase will now be intentional.
I'm also obsessed with walnuts lately. Usually we have pecans around but I have rediscovered that I think walnuts are the king of the stone fruits. (Which is the family nuts as a group apparently belong to...lock that little gem away in case you're ever on Jeopardy.)
Missing protein on your plate? Try walnuts! Getting bored with your hot breakfast cereal? Try walnuts! Tired of chocolate on your sundae? Try walnuts!
I'm kidding, that's crazy talk. Keep the chocolate--add walnuts.
To get the full recipe, click the button below!
2 cups farfalle pasta (dry)
1 Tbsp lemon juice
1/4 cup fresh basil, chopped
1 Tbsp olive oil
1/4 cup feta, crumbled
1/3 cup walnuts, chopped
2 strawberries, sliced
1/4 tsp oregano
1/4 tsp dill weed
pinch garlic powder
salt & pepper to taste
Bring a medium pot of water to boil and cook 2 cups of farfalle (bowtie) pasta according to package instructions.
Drain; rinse with cold water to stop cooking and place pasta in a large saucepan.
Chop basil and walnuts. Slice strawberries.
I highly recommend using fresh lemon juice. I use lemons (and limes) pretty often so this recent Amazon purchase was a wonderful investment:
Plus, citrus seeds are a pain in the neck and no matter how hard you try with manual juicing, there's always some rogue seed that sneaks in and survives all the way to the finish line. Nobody wants that.
In the large saucepan, coat the pasta with olive oil and lemon juice, and warm the pan on low heat. Add seasonings.
Add basil, walnuts, and feta to the pan. Stir to combine. Allow the dish to warm evenly to desired serving temperature, and serve immediately.
Add sliced strawberries to the plated dish. (I bet blackberries would be just as delicious!)
Little tip: if you can find strawberries that lean more toward tart than super sweet, they'll blend better with the other flavors.
Save the sugary sweet strawberries for that sundae with walnuts and chocolate.