1/4 cup (60 mL) chopped California Walnuts
1/4 cup (60 mL) green pumpkin seeds
2 tbsp (30 mL) Butter
2 shallots, chopped
2 clove garlic, minced
3/4 cup (175 mL) Ocean Spray® Craisins® Dried Cranberries
1/2 cup (125 mL) each diced sweet red and yellow peppers
1/2 cup (125 mL) slivered sugar snap peas
1 cup (250 mL) Ocean Spray® Cranberry Cocktail
1/2 cup (125 mL) low-sodium chicken broth
10 oz (300 g) whole wheat farfalle or other short pasta
1/4 cup (60 mL) slivered black olives
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) crumbled Canadian Feta Cheese
Toast the walnuts and pumpkin seeds until fragrant in a large, dry nonstick skillet set over medium heat, about 5 minutes. Reserve in a bowl.
Return the skillet to heat and melt the butter; cook the shallots and garlic for 3 minutes or until translucent. Add the Craisins®, sweet peppers and sugar snap peas. Cook, stirring often, for 3 minutes. Stir in the cranberry cocktail and the broth; bring to a boil. Simmer until reduced lightly, about 5 minutes.
Meanwhile, cook the pasta according to package directions. Drain and add to skillet along with the walnuts, pumpkin seeds and olives; toss to combine. Season with salt and pepper. Sprinkle with cheese.
Makes 4 servings.
Can be served as cold pasta salad
*As seen in ‘The Right Choice” recipe booklet