Despite finally having the perfect outfit in my closet, I am not the Barefoot Contessa when it comes to throwing parties. Oh, I wish I was. Her fridge is spotless, the pantry in perfect working order, and, of course, there’s always time for a cocktail. That’s not what my house looks like.
And I am a worry wart. There’s always too much rushing around, too many little things going wrong, too much time spent on trying a new recipe instead of making something I know will turn out well. I’m too focused on the details and not focused enough on just enjoying the company.
But a virtual dinner party? This I can handle.
No trying to find the tablecloth or making sure the napkins are cleaned. Just good food and good friends – that’s all you need, anyway.
For a fun Friday dinner party, me and a few of my friends (from blogs and in real life) are all sharing some new pasta dishes today.
I don’t know about you, but I’m always looking for new ways to have pasta. No matter how good your bolognese is, there’s only so many nights you can have the same pasta dish in a row before you’re looking for something new. I’ve been toying with this idea of walnuts in pasta – without the pesto – for a while now, and finally made it happen. For the farfalle, I used Barilla Plus. It’s a healthier pasta option that’s made with healthy ingredients like flaxseed, legumes and spelt. It also tastes great and is our normal go-to pasta now.
For this, you really only need a few things: sweet onion, crunchy walnuts, bright rosemary, olive oil and hot pasta. How easy it that?
Make sure to check out these other pasta recipes – you may be changing your dinner plans…
Farfalle with Walnuts and Rosemary
Makes: 4 servings
- 8 oz. Barilla Plus farfalle
- 2 tsp olive oil
- 1 medium onion, diced
- 1/3 cup walnuts, chopped
- 2 tsp fresh rosemary, chopped
- 1/3 cup olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Bring a large pot (at least 6 cups) of water to a boil. Toss in a palmful of salt and stir in the farfalle. Cook, stirring occasionally, 8-10 minutes or until the pasta is just tender.
- While the pasta is cooking, place a skillet over medium heat.
- Add the olive oil to the skillet and toss in the diced onion. Cook the onions on medium until they are softened.
- Stir the chopped walnuts and rosemary into the pan with the onion and cook, stirring occasionally, for 5-7 minutes until the walnuts are warmed and the onion is tender.
- Toss the pasta with the onion and walnut mixture and stir in the olive oil, salt, and pepper.
- Serve immediately.
As a celebration of their new packaging, Barilla has also launched a new gaming application for iPhone and Droid, “Capture the Pasta,” that has some great prizes. Check it out! http://capturethepasta.barilla.com/ The game is a virtual scavenger hunt that encourages users to “capture” the virtual pasta shapes near their location and share with friends for a chance to win one of 1,000 instant prizes, an Italian-inspired trip in the US or the Grand Prize of a trip to Italy!
Product was provided for me to use in my recipe and I was compensated for my time, but, as always, my opinions are my own