Linguine with Onion Confit, Goat Cheese, and Walnuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
1 tablespoon olive oil |
4 cups thinly sliced yellow onion |
1/2 teaspoon salt |
2 garlic cloves, minced |
1/4 cup dry white wine |
1 (9-ounce) package fresh spinach or plain linguine |
1/3 cup chopped fresh basil |
3 tablespoons chopped walnuts, toasted |
1/8 to 1/4 teaspoon pepper |
1 ounce chèvre (mild goat cheese), crumbled |
Directions:
1. Heat olive oil in a large skillet over medium heat. Add onion and salt; stir well. Cover and cook 15 minutes, stirring occasionally. Stir in garlic; cook, uncovered, 15 minutes or until onion turns deep golden, stirring frequently. Add wine; simmer 3 minutes, stirring occasionally. Remove from heat; set aside, and keep warm.
2. Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Add cooking liquid, pasta, basil, and next 3 ingredients to onion mixture; toss well. Serve immediately.
|
|