Spork Notes: Aw, Nuts!

A recent rave at the Forkquarters has been walnuts. While they're not exactly an unheard of item, I've been enjoying them in some unusual ways.

Pasta with broccoli, edamame and walnuts sparked this walnut renaissance. This tasty, easy recipe (see below) comes from the friendly folks in the Moosewood Restaurant empire.

From this recipe in Moosewood Simple Suppers, I gleaned that the reason I hadn't loved walnuts before was that they weren't toasted. I should have realized this sooner, as the toasted almond is a real Forkster fave.

Since that moment, I've been wearing out the toaster. I'm having walnuts in my cereal with sliced banana every morning. They've enhanced instant oatmeal and yogurt snacks. Finally, they're really awesome in a bowl of mint chocolate chip ice cream, where the chocolate and walnut combo impersonates a sundae.

I'd have to guess that the reason I'm so fond of the toasted walnut is that it evokes that fresh-from-the-oven oatmeal cookie. And who wouldn't want that spicing up their breakfast?
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Pasta with Broccoli, Edamame and Walnuts

3/4 lb. chunky pasta

1/4 cup olive oil

4 garlic cloves, minced or pressed

3 cups bite-sized pieces of broccoli

1 cup frozed, shelled edamame

3/4 tsp. salt

1/4 cup chopped fresh basil, oregano, thyme or marjoram (dried herbs work, too)

1 cup chopped, toasted walnuts

salt and pepper

grated Parmesan or Pecorino Roman cheese

Cook pasta until al dente, saving 1/2 cup of the water. Warm 2 T olive oil in a skillet on low heat. Add garlic and cook for a few seconds. Add the broccoli and that 1/2 cup of hot pasta-cooking water, turn heat on high for 2 minutes. Add edamame, salt and herbs. Cook until water evaporates or about 5 minutes. Toss past with the vegetable mixture, the remaining 2 T of olive oil and the walnuts. Top with grated cheese. Yum.

recipe courtesty of Moosewood Restaurant Simple Suppers.