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Ingredients
- 1 1/2 c. farfallini, pasta
- 1 Tbsp. vegetable oil
- 1/2 x onion, minced
- 3/4 x minced walnuts
- 1/2 c. minced sweet green pepper
- 2 Tbsp. extra virgin extra virgin olive oil
- 1/4 tsp cider vinegar
- 1/4 tsp salt
- 1 pch pepper
- 2 Tbsp. minced fresh coriander
- 1 c. cherry tomatoes, quartered, or possibly, minced, tomatoes fresh coriander, sprigs
Directions
- In skillet, toast 1/2 c. of the pasta over medium heat, stirring often, till light brown, about 5 min.
- In saucepan of boiling salted water, cook toasted and remaining pasta till tender but hard, 7 to 8 min. Drain and rinse under cool water; drain well and set aside in large bowl.
- In skillet, heat vegetable oil over medium heat; cook onion, stirring often, just till slightly softened, 2 min. Add in walnuts; cook for 2 min. Stir in green pepper; cook for 1 minute. Pour over pasta; let cold.
- In small bowl, whisk together extra virgin olive oil, vinegar, salt and pepper; pour over pasta mix. Add in minced coriander and toss to combine. (Make-ahead: Cover and chill for up to 1 day.) Garnish with tomatoes and coriander sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 8 servings | |
| Calories 56 | |
| Calories from Fat 48 | 86% |
| Total Fat 5.41g | 7% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 79mg | 2% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.89g | 1% |
| Protein 0.45g | 1% |
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