Sweet Potato Pappardelle with Brown Butter and Caramelized Walnuts

Ingredients:

  • 1 package Sweet Potato Pappardelle, cooked al dente (7-10 minutes)
  • 1 stick Unsalted Butter
  • 1/4 cup Brown Sugar
  • 1/2 cut Walnuts, chopped
  • Salt to taste
  • Sweet Cheese of choice, such as Grana Padano, Pecorino, or Gruviera (optional)

Directions:

  1. While Sweet Potato Pappardelle is cooking, melt Butter in medium skillet. Cook over medium-high heat, stirring frequently until Butter just begins to brown.
  2. Add Brown Sugar and Walnuts and turn heat down to medium. Frequently stir Walnuts until sauce starts to caramelize.
  3. Drain cooked Pappardelle and serve with brown butter caramelized Walnuts.
  4. Grate a sweet cheese over dish.

Primavera Orzo Pasta Salad

Ingredients:

  • 1 package Primavera Orzo, cooked al dente (5-7 minutes)
  • 3/4 cup Shallots, minced
  • 12 oz. Mushrooms, sliced
  • 1 lb. Asparagus, trimmed and cut into 1/2" pieces
  • 1-1/2 cup Peas
  • 3/4 cup Walnuts, chopped finely
  • Salt and Pepper to taste

Vinaigrette:

  • 6 tbsp. Red Wine Vinegar
  • 4 tbsp. Olive Oil
  • 1 tbsp. Whole Grain Mustard
  • 3  tbsp. Brown Sugar

Directions:

  1. In large oiled skillet over medium-high heat, cook Shallots 3-4 minutes until soft.
  2. Add Mushrooms and cook 5 minutes.
  3. Add Asparagus and cook until just tender.
  4.  Stir in Peas.
  5. Season to taste with Salt and Pepper. Set aside to let peas continue to cook in residual heat.
  6. Whisk together Vinaigrette ingredients in small bowl until emulsified.
  7. Place cooked Primavera Orzo, sautéed vegetables, and vinaigrette in large bowl and stir lightly to combine.
  8. Sprinkle with Walnuts and serve.