Rustic Walnut Rapini Pasta

This hearty, flavourful dish is the perfect comfort food for a crisp fall day. The Italian sausage, combined with the savoury blend of garlic, onion and lemon zest is perfectly topped with toasted California walnuts.


1/2 lb hot Italian sausage meat, crumbled 250 g
1 cup sliced red onion 250 mL
4 cloves garlic, minced 4
1 cup California walnut halves, toasted 250 mL
1/2 lb rigatoni 250 g
1 bunch rapini, roughly chopped (about 6 cups/1.5 L) 1
1 tbsp lemon zest 15 mL
1/2 cup grated Parmesan or Pecorino cheese 125 mL


Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.

In large skillet, brown sausage meat over medium-high heat, breaking up pieces with the back of a spoon. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Stir in California walnuts.

Meanwhile, cook pasta according to package instructions. Add rapini during the last minute of cooking. Reserve 1/2 cup (125 mL) of the pasta water in a measuring cup. Drain pasta and rapini in colander.

Add reserved pasta water, lemon zest and Parmesan cheese to the walnut mixture. Stir in pasta and rapini.

Serve with additional Parmesan cheese and chili flakes if desired.

Makes 4 servings.

Per serving: about 680 cal, 30 g pro, 39 g fat (10 g sat. fat), 55 g carb, 4 g fibre, 55 mg chol, 700 mg sodium. %RDI: 30% calcium, 25% iron, 150% vit A, 180% Vit C. 40% folate.


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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