Tuesday, May 22, 2012

Penne with Artichokes, Walnuts and Olives

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.

Recipe: see page 68 of Quick-Fix Vegan.
That linguine with artichoke recipe from Quick-Fix Vegan that I made last week was so good that I had to try another pasta recipe from this book.
This recipe has all my favorite vices.... errr, flavors. Pasta, toasted walnuts, artichoke hearts, olives, sun-dried tomatoes. And a little white wine. As you might guess, when this all came together at the end the aroma was amazing.

I also like that this was a fast recipe to prepare and not very messy. Ten minutes of measuring and ten more on the stove and it was ready to serve.

Ingredients: penne pasta, walnuts, artichoke hearts, kalamata olives, oil-packed sun-dried tomatoes, garlic, olive oil, salt, black pepper, red pepper flakes, dry white wine (pinot grigio used here), fresh parsley.