Pasta Primavera With Walnuts

Cook the pasta and vegetables in the same pot to save time, remembering to ladle out about 1/4 cup of the pasta cooking water before draining the pasta. The starchy salted water will keep the final dish moist without adding extra oil. By Marie Simmons

• Ready In: 35 mins
• Serves: 5

Ingredients

• 8  ounces gemelli pasta (short twisted pasta) or 8  ounces penne (tube-shaped pasta)
• 1  cup  diagonally sliced thin carrot (1/4 inch)
• 2  cups  diagonally sliced asparagus (1/4 inch)
• 1⁄2 cup  frozen tiny peas
• 1 (14 ounce) can  quartered artichoke hearts, drained
• 3  tablespoons butter
• 3  tablespoons  extra-virgin olive oil
• 2 1⁄2 teaspoons  minced garlic
• 1  cup  chopped walnuts
• 1⁄3 cup  torn fresh basil
• 1⁄2 teaspoon coarse salt
• 1⁄4 teaspoon pepper
• 2⁄3 cup  plus 1/4 cup grated parmesan cheese, divided

Directions

1. Cook pasta according to package directions, adding carrots during last 5 minutes of cooking. Add asparagus and peas during last 3 minutes. Add artichoke hearts during last 1 minute. Drain, reserving 1/4 cup pasta cooking water. Return pasta and vegetables to pot, along with reserved pasta water.
2. Meanwhile, cook butter, oil and garlic in medium skillet over medium heat 30 seconds or until butter melts and garlic begins to sizzle. Add walnuts; reduce heat to low. Cook and stir 5 minutes or until walnuts are lightly toasted.
3. Toss walnut mixture, basil, salt, pepper and 2/3 cup of the cheese with pasta. Top with remaining 1/4 cup cheese.