Cappellini with Olives and Walnuts
You may not think antioxidants when you think of pasta but this dish could change that for you since it’s loaded with antioxidant rich ingredients like walnuts, olives and parsley…yup…parsley…it’s more than a garnish.
Makes 3-4 servings
1 teaspoon extra virgin olive oil
2-3 cloves fresh garlic, finely minced
2-3 tablespoons capers, drained and lightly rinsed
1/2 cup walnut pieces, pan toasted, coarsely chopped
spring or filtered water
1 8 oz. package whole wheat cappellini
10-12 black olives, pitted, minced
Large handful fresh flatleaf parsley, coarsely minced
Bring a large pot of salted water to a boil for cooking pasta.
In a skillet, heat oil and sauté garlic lightly. Add capers and sauté for 3-4 minutes. Add walnut pieces, a small amount of water and cover. Simmer 5-6 minutes over medium-low heat. Puree the sauce in a food processor, until walnuts are about half broken. The sauce should be coarse, not smooth.
While the sauce cooks, add pasta to boiling water and cook al dente. When the cappellini is cooked to your liking, drain well. Do not rinse, but toss immediately with the hot sauce, olives, fresh minced parsley and serve.