Ryan Recommends: Pasta w/ Asparagus, Green Beans and Walnuts‏

Pasta w/ Asparagus, Green Beans and Walnuts‏

1 lb pasta

1 lb asparagus

1/2 lb green beans

1 cup heavy cream

3 tbsp butter

1 1/4 cup grated parmesan cheese

1/4 cup fresh or 2 tbsp dry parsley

3 tbsp fresh or 1 tsp dry basil

1 cup chopped toasted walnuts

salt and pepper

Cut asparagus to 1 inch lengths

Steam asparagus and green beans together for 3 minutes OR plunge into boiling water for 3 minutes

Rinse w/ cold water to stop cooking. Set aside

In a small saucepan combine cream and butter until butter is melted

Stir in cheese, basil and parsley and cook to desired cream sauce consistency

Season w/ salt & pepper

Return drained pasta to pot, add veggies, combine w/cream sauce, top w/walnuts and serve w/extra cheese on the side

Nancy Recommends:Sausage with Pasta, Basil and Mustard

Pasta with Sausage, Basil and Mustard

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• ACTIVE: 10 MIN
• TOTAL TIME: 20 MIN
• SERVINGS: 4
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• In matching spicy sausage with a creamy mustard sauce and fragrant basil, THIS IS a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

Recipe: Pasta with Sausage, Basil and Mustard

INGREDIENTS

1. 1 pound penne or medium shells
2. 1 tablespoon extra-virgin olive oil
3. 8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
4. 3/4 cup dry white wine
5. 3/4 cup heavy cream
6. 3 tablespoons grainy mustard
7. Pinch of crushed red pepper
8. 1 cup thinly sliced basil

Preparation

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

http://www.foodandwine.com/recipes/pasta-with-sausage-basil-and-mustard