Sun-dried Tomato, Asparagus Linguine with Mushrooms, Walnuts and Parmesan Cream Sauce.
An easy and delicious recipe to make for a family meal. Al dente linguine, tender asparagus, bright and tangy sun-dried tomatoes with the crunchy, nuttiness of toasted walnuts, folded together with a creamy parmesan sauce. A satisfying meal for any night of the week.
Bump up the protein of this easy weeknight meal with roasted or grilled chicken, sauteed beef tips or flaked salmon. The possibilities are endless.
If asparagus is not the vegetable for you, just swap it out for broccoli crowns, snap peas or chopped, fresh spinach.
I participated in Mom Blog Tour Winter Fancy Food Show (#MomBlogTourFF) on behalf of Wendy’s Bloggers. I received Academia Barilla and Bialetti products to facilitate my review, but my opinions and the recipe are my own.
- 1/2 red onion, finely diced
- 1 bulb of roasted garlic (learn how easy it is to roast your own garlic here.)
- 1/2 cup sun-dried tomatoes, julienned
- 1 bunch of asparagus, trimmed
- 1/2 cup walnuts, chopped
Ingredients, part 2
- Academia Barilla Linguine, 1 pound
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup grated parmesan cheese
- 2 cups milk, whole
Academia Barilla is the restaurant-quality pasta that is made with Italian Aureo durum wheat, a single high quality grain variety developed by Barilla. Ideal for ensuring gluten tenacity for outstanding “al dente” performance. Yes, Barilla developed a specific grain to help ensure home cooks are able to get al dente pasta perfection at home.
If that wasn’t enough they extruded the dough through a 100% bronze die to give the pasta a more homemade look and texture. This rough texture allows your sauce to cling to the pasta giving you a delicious, flavor filled bite, every time.
Look for Academia Barilla in these four popular pasta cuts:
- Penne Rigate
I am a fan of grating my parmesan cheese fresh for this recipe. I use a microplane grater for this.
If you don’t have a block of parmesan cheese, the pre grated cheese in the can will work in a pinch.
Here is a pro tip for getting your roasted garlic out of the skins. Slice off the bottom or root end of the bulb. The cloves will easily slide out once you squeeze the skins.
Smash and slide.
To ensure every bite in your recipe is infused with the lovely roasted garlic it is time to smash and slide. Smash the garlic with the broad edge of your knife and slide it across your cutting board. This will keep you from biting down into an entire clove of garlic.
If eating entire cloves of garlic is your thing (raises hand) go ahead and skip this step.
Dice the red onion.
I make it a practice to toast nuts when i am going to be using them in a recipe. Toasting them ‘wakes them up’ and brings out their natural flavors.
How do you toast walnuts?
In a dry pan, over medium heat warm the walnuts until they smell like,well, walnuts. It will start to smell delicious in your kitchen.
Turn off the heat and allow to cool.
Butter and Mushrooms
Melt the butter in a non stick pan.
Bialetti is found in nine out of ten home kitchens in Italy and is most known for its stovetop espresso pots and is the second largest cookware brand in Europe. They produce more than espresso pots. They have a beautiful line of nonstick cookware called Mineral DS. The micro-divots on the surface allow for even oil distribution for a better sear, while improving release with less contact between the pan and food. It is the home cook’s dream when it comes to non stick pans. These pans feature steel blasted hard-anodized aluminum surface, Nanotec infused nonstick interior and is Oven-Safe to 400. They are also metal utensil save (although I will be using wooden utensils on mine) and are PFOA free. I give them double bonus points for being dishwasher safe. They work are safe for gas, electric AND induction stove tops.
Get social with Bialetti:
Allow the mushrooms to sear in the pan.
Do not stir them around like you are a hibachi chef. Nope. Mushrooms need time to release their water, and the caramel color to develop. Don’t flip them until you are SURE they are brown in color.
Remove the mushrooms from the pan.
Add the red onion to the pan and repeat the sauteeing process.
If an additional pat of butter or drizzle of olive oil is needed, go ahead and add it.
Add the smashed and smeared roasted garlic to the pan and combine the two.
Sprinkle the onions and garlic with the 2 tablespoons of flour.
Stir to combine.
Return the mushrooms and to the pan and add the sun-dried tomatoes.
Store the ingredients together, heating sun-dried tomatoes to wake up the flavors.
Slowly add the 4 cups of milk to the pan.
Slowly bring to a boil and sprinkle the parmesan into the sauce.
Stir to incorporate the cheese.
Use the rubber bands to divide the asparagus into three section.
Slice the asparagus in between the rubber bands.
Add the asparagus and stir into the bubbling sauce.
Asparagus is a tender vegetable and does not need a lot of time to cook.
Allow the asparagus to cook in the sauce for the length of time it takes for the linguine to cook.
Bialetti Original Pasta Pot
Cook the Academia Barilla linguine according to package directions.
We were provided with the original pasta pot after the Winter Fancy Food Show and I don’t know how I have cooked pasta without it for this long. The oval design accommodates whole spaghetti and lasagna noodles without breakage! They quickly sink into the boiling water when added. No breaking in half and making a further mess in the kitchen!
The twist and lock lid securely to pan for easy straining and the 5qt capacity accommodates a 1lb. of pasta. That is perfect because that is what this recipe calls for and what my family will eat. The pot also features aluminum construction for quick and even heating, nonstick interior for easy clean-up and is dishwasher safe.
Drain the pasta and add it back into the pot. Reserve about a cup of the cooking liquid.
Pour the sun-dried tomato, asparagus and cream sauce over the pasta and stir to combine. Add the cooking water to the pasta to loosen up the sauce if you feel it needs it.
Salt and pepper to taste.
Garnish your pasta with the toasted walnuts and additional parmesan cheese, if desired.