Wheat Penne with Walnuts and Basil

All pastas are not created equal. Did you know this? While I’d never turn down any type of pasta dish, there are just some shapes of pasta that I prefer over others. I’m not crazy about elbow macaroni, but I still love the small shells. I’d rather have penne than ziti. I adore gemelli and farfalle.

Penne rigate is my all time favorite. The lines on the penne help hold the sauce evenly on the pasta and that is very important!

I am beginning to try out some of the wheat pastas. Of wheat variations that I have tried so far, all taste great and seem to cook that same way as white flour based pastas. This pasta dish is packed full of flavor. I just can't get enough basil! It's light, healthy and a snap to prepare.

This recipe is adapted from Ellie Krieger.

12 ounces (3/4 box) whole-wheat penne rigate
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped basil leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1-ounce grated Parmesan (about 3/4 cup)

Cook the pasta al dente according to package directions, then drain in a colander.

Toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.

While the pasta is cooking and the walnuts are toasting, heat the olive oil over low heat, in a large high sided pot. Add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Add the cooked and drained pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the basil, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine.

Serve pasta with a sprinkle with remaining cheese, the reserved walnuts and more basil.

Mmmm. You will have no words, seriously, you won't need any.