October 20, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Side Dishes, Eggs, Nuts/Seeds, Walnut, Pasta, Italian, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Summer, Winter, Weeknight Meals, Stove Top, Vegetarian, Spring more
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"A super simple - and super quick dish to prepare; which makes it perfect for a 'Meatless Monday' dinner. Also, a very nice dish to serve to your vegetarian friends as well. I have found that this is a perfect main dish for 2 people; however, you could stretch it to 3 people, if you add a couple of side dishes. And, this serves 4 people; if serving it as a side dish."
Walnuts ... Before you cook your eggs; you need to toast your walnuts. Just add the walnuts to a dry non-stick pan on medium high heat; and, toast the walnuts for 3-4 minutes, stirring often. Once you start to smell them, they are done. Transfer to a plate to cool.
Pasta ... Cook the pasta according to package directions in plenty of salted water. Once done, drain and return the pasta to the pot; reserving 1 cup of the pasta cooking water.
Then, add the butter, sage leaves, cheese, walnuts, walnut oil; and toss to combine. I like to add a little of the reserved pasta water to create a sauce.
Eggs ... As the pasta cooks, prepare your eggs in the same pan you toasted the nuts it. The method is described above.
Serve and ENJOY! ... Plate your pasta, family style - or, per plate. Make sure to garnish with a few extra walnuts, sage leaves; and, extra cheese (if you want). Then, top with the eggs. Usually, I serve 2 eggs per plate for a main dish; or, 1 egg or a side dish.
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