Pasta Day: Ziti With Watercress, Sun-Dried Tomatoes, And Walnuts

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* Exported from MasterCook *

 

Ziti With Watercress, Sun-Dried Tomatoes, And Walnuts

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 40

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

3 shallots -- minced

1 large watercress bunch -- stemmed

and coarsely chopped -- (2 1/2 cups)

1/3 cup oil-packed sun-dried tomatoes -- drained and chopped

salt and freshly ground black pepper

1 pound ziti

1/2 cup toasted chopped walnuts

1 tablespoon walnut oil -- (optional)

 

Serves 4

 

The peppery bite of watercress and the smoky flavor of sun-dried tomatoes

punctuate the ziti and walnuts. The optional walnut oil, though expensive,

adds a delightful bouquet to the dish. Since it goes rancid quickly, store

unused walnut oil in the refrigerator.

 

Heat the olive oil in a large skillet over medium heat, add the shallots,

and cook until slightly soft, about 2 minutes. Add the watercress and

stir-fry until just tender, about 3 to 4 minutes. Add the tomatoes, season

with salt and pepper to taste, and set aside. Cook the ziti in a large pot

of salted boiling water, stirring occasionally, until it is al dente, about

8 to 10 minutes. When the pasta is cooked, drain it and place in a large

serving bowl. Add the watercress mixture and toss gently to

combine. Sprinkle with the walnuts and drizzle with walnut oil, if you are

using it. Serve immediately.

 

Other pasta choices: penne, rigatoni

 

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