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Pasta Primavera with Walnuts
Pasta Primavera with Walnuts

Pasta Primavera with Walnuts

30 Min(s)
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1 serving
Original recipe yields 1 serving
8 oz penne pasta
1 cup diagonally sliced thin carrots
2 cups diagonally sliced asparagus
1/2 cup frozen small peas
1 can (14 oz.) quartered artichoke hearts, drained
3 Tbsp butter
3 Tbsp olive oil
2-1/2 tsp minced garlic
1 cup chopped walnuts
1/3 cup torn fresh basil
1/2 tsp salt
1/4 tsp pepper
2/3 cup + 1/4 cup Kraft Grated Parmesan Cheese, divided
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Let's Make It
1
Cook pasta as directed, add carrots the last 5 min of cook time, add asparagus and peas the last 3 min of cook time. Add artichoke hearts last 1 min. Drain, reserving 1/4 cup pasta water. Return pasta and veggies to pot, with reserved water.
2
In medium pan, melt butter, oil and garlic over medium heat, until garlic sizzles. Add walnuts, reduce heat to low. Cook, stirring for 5 min or until toasted.
3
Toss walnut mix, basil, salt, and pepper, and 2/3 cup parmesan cheese with pasta. Top with remaining cheese.
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