Pasta with Walnuts and Vegetable Sauce
Erica Dinho
5 from 12 votes
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Course Main Course
Cuisine International
Servings 4 servings
Ingredients
- ¼ cup butter
- 1 cup walnuts toasted
- 1 cup fresh or frozen corn
- 1 cup frozen peas
- ½ cup cream cheese
- 1 cup heavy cream
- 1 cup grated Asiago cheese
- Salt and pepper
- 1 pound penne or other tubular pasta
Instructions
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Make the sauce: Bring a large pot of water to a boil over high heat. In a large frying pan over medium-low heat, melt the butter. Add the corn and peas and cook about 5 minutes, until heated through.
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Stir in the heavy cream and cream cheese with a wooden spoon. Bring the mixture to a gentle simmer, stirring occasionally. Remove from the heat and stir in the grated Asiago cheese; season with salt and pepper to taste.
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Meanwhile, salt the boiling water and add the pasta. Cook, stirring occasionally to prevent sticking, until al dente following the package directions.
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Drain the pasta, reserving about ¼ cup of the cooking water. Return the pasta to the pot or to the pan with the sauce, add the toasted walnuts, and toss to combine. If needed, add a splash of the reserved cooking water to loosen the sauce. Warm briefly over low heat, then serve.
Keyword Pasta Dish
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This pasta tastes like a bright spring day: fresh, light, and satisfying. Simple ingredients deliver bold flavor, and the whole dish comes together quickly—perfect for a weeknight dinner or a meatless main course. The toasted walnuts add a pleasant crunch while the cream and Asiago cheese create a silky, comforting sauce.
Buen provecho!
