Pasta Out of the Cupboard

3 days ago 4

Democracy Dies successful Darkness

When David Guas, enforcement pastry cook of Washington's Acadiana, Ceiba, DC Coast and Tenpenh restaurants, wanted to usage up immoderate fridge ingredients conscionable earlier a household vacation, helium concocted this speedy and flavorful weeknight household repast -- with the assistance of a fewer pantry items. For his household's younger palates, helium leaves retired the conifer nuts and capers. Serve with a radicchio and food lettuce salad.

Adapted from David Guas, enforcement pastry cook of Washington's Acadiana, Ceiba, DC Coast and Tenpenh restaurants.

Ingredients

1/2 cupful conifer nuts
2 quarts water
1 1/2 teaspoons salt
8 ounces dried farfalle, oregon different dried pasta shape
1/4 cupful extra-virgin olive oil
1 cupful asparagus tips
2 cloves garlic, finely chopped
1 tablespoonful Dijon-style mustard
1/2 spoon freshly cracked achromatic pepper
1 tablespoonful capers, drained
1 tablespoonful anchovy paste
1 citrus (finely grated zest only)
10 cherry tomatoes, halved
1/2 cupful freshly grated parmesan cheese, for garnish

Nutritional Facts

Per serving

Calories
512
Fat
30 g
Saturated Fat
5 g
Carbohydrates
49 g
Sodium
420 mg
Cholesterol
10 mg
Protein
16 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from David Guas, enforcement pastry cook of Washington's Acadiana, Ceiba, DC Coast and Tenpenh restaurants.

Tested by Bonnie S. Benwick.

Published March 12, 2026