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1/2 lb. whole wheat linguini
1/2 C. olive oil, divided
1 yellow onion, julienned 1/4" thick
2 cloves garlic, peeled and minced
1/4 lb. asparagus, cut into small spears
1/4 C. sun-dried tomatoes in oil, drained and diced
1/4 C. walnuts, chopped
1 ĘC 6.5-oz jar of marinated artichoke hearts, drained and quartered
2 Tbsp. fresh oregano, chopped
2 Tbsp. pitted Kalamata olives, chopped
2 oz. Parmesan cheese, shredded
Salt and pepper to taste
Heat a large pot of water to boiling. Cook linguini according to package directions. Drain. In a large skillet, heat 2 tablespoons of the olive oil over low to medium heat. Add the onions and cook, stirring frequently, until they are soft and caramelized, about 15 to 20 minutes. Add the rest of the olive oil to the pan, along with the garlic, asparagus, sun-dried tomatoes, and walnuts, and cook for 5 more minutes until asparagus becomes tender. Remove the pan from the heat and stir in the artichokes, oregano, and olives. Toss the veggies with the pasta, add salt and pepper to taste, and top each serving with Parmesan cheese.
Serve this Mediterranean-inspired pasta with warm foccacia and extra virgin olive oil and balsamic vinegar for dipping, a crisp Caesar salad, and a rich dessert like tiramisu or trifle.
Recipe adapted from www.strongertogether.coop