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July 18, 2005

Simple Pasta with Complex Flavors

This recipe has an amazing combination of flavors. It may seem like a lot of onions, but the long simmering of the Walla Walla onions is what gives this dish a sweetness to temper the peppery arugula and rich blue cheese flavors.
Pasta with Carmelized Onion & Arugula Sauce
2 bunches of Willie's Walla Walla Salad onions or 2 medium Walla Wallas
3 TBS olive oil
1/2c. white wine
1 TBS fresh thyme, minced
8 oz bowtie, fusilli or penne pasta
1/4# arugula, chopped
2/3c. crumbled blue cheese
2/3c. chopped walnuts

Slice the onions, if using the salad onions, slice the white bulbs and the white portions of the stalk. Save the hollow green stems for another dish. Saute the onions in the olive oil over medium heat until translucent. Lower the heat, add the thyme and white wine. Simmer uncovered for about 15 minutes until the wine has reduced.
In the meanwhile, cook the pasta in boiling water until al dente. Add the chopped arugula and blue cheese to the onions. Cook about 5 minutes until the cheese has melted and the greens are wilted but still bright green.
Toss the cooked pasta with the onion sauce and top with the walnuts. Serve immediately

Posted by Christine at July 18, 2005 01:09 PM

Food with a Passion

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Comments

It would be nice to know how much thyme and wine to add in this recipe

Posted by: Elaine at July 22, 2005 04:42 PM

Oops, I have corrected my oversight. Thanks for catching it.

Posted by: farmgeek at July 22, 2005 04:57 PM

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