Rigatoni with Lentil Walnut Bolognese

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INGREDIENTS

  • 1 16 oz. box rigatoni pasta

  • 1 tablespoon olive oil

  • 1 large yellow onion, finely diced

  • 2 celery stalks, finely diced

  • 2 large carrots, finely diced

  • 4 cloves garlic, minced

  • 2 teaspoon Italian seasoning

  • 1 cup Mariani Walnuts, finely chopped

  • ¾ cup brown lentils, dry

  • ¾ cup red wine

  • 3 cups vegetable broth

  • 1 cup milk or plant-based milk alternative

  • 1 15 oz. can tomato sauce

  • Salt and pepper, to taste

  • Optional: chopped parsley and parmesan, for garnish

INSTRUCTIONS

  1. Cook the pasta according to the instructions on the box.  Drain and set aside.

  2. Heat the olive oil in a large pot over medium heat.  Add the onion, celery, and carrots and sauté for 5-6 minutes, until the onion is translucent.

  3. Add the garlic and Italian seasoning and sauté for an additional 2 minutes.

  4. Add the walnuts, lentils, wine, vegetable broth, milk, and tomato sauce to the pot.  Bring to a simmer and then turn the heat to medium-low.  Simmer for 40-45 minutes, until the lentils are cooked and the sauce is thickened. 

  5. Add the pasta to serving bowls and spoon the Bolognese on top.  Garnish with parsley and/or a sprinkle of parmesan cheese if desired

Valentine’s Day Cookies

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INGREDIENTS

  • 1 ¾ cups flour

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • ¾ cup (1 ½ sticks) unsalted butter, melted

  • 1 cup light brown sugar

  • ¼ cup granulated sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • ⅓ cup chocolate chips

  • ⅓ cup pink M&M’s

  • ⅓ cup Mariani Chopped Walnuts

INSTRUCTIONS

  1. In a large bowl, whisk together the flour, baking soda, and salt.  Set aside.

  2. Add the butter and sugars to a large bowl.  Whisk to combine.  Add the eggs and vanilla and mix again until all ingredients are combined.

  3. Fold the dry ingredients into the wet ingredients until combined in a smooth dough.

  4. Fold the chocolate chips, M&M’s, and walnuts into the dough.

  5. Place the dough in the fridge to chill for 30 minutes.

  6. Preheat the oven to 350℉ and line a baking sheet with parchment paper.  Scoop the dough into 1-2 tablespoon balls and place on the baking sheet.  Bake for 12 minutes.

Brown Butter Lemon Pasta With Shrimp and Toasted Almonds

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INGREDIENTS

  • ⅓ cup Mariani Sliced Almonds

  • 12 oz. spaghetti

  • 6 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Juice of ½ a lemon

  • 1 lb. shrimp, fully cooked and peeled.

  • ⅓ cup grated parmesan cheese

INSTRUCTIONS:

  1. Add the almonds to a skillet over medium heat. Stir over heat for 5 minutes, or until lightly toasted. Set aside.

  2. Cook the pasta according to the instructions on its packaging. Strain and set aside.

  3. Add the butter to a skillet over medium-high heat. Stir the butter over heat until it turns a light golden-brown color. Stir in the garlic and cook for an additional 1-2 minutes. At this point, the butter should have a deeper brown color.

  4. Pour the butter-garlic mixture over the pasta. Add the lemon juice, shrimp, and parmesan, then toss the pasta until all ingredients are evenly distributed.