Butterfly Pasta with Dried Tomatoes and Walnuts

Hello Dear Friends,

One of the recipes that will suit your table very well with its color and taste and that you can't wait to cook again once you try it, is pasta with dried tomatoes and walnuts. I used Izmir Tulum, which is one of the most suitable cheeses for my palate, to add extra flavor. You can also try it with cheeses such as tulum cheese, gruyere or aged cheddar, which have a more intense flavor.

Make sure to sauté the walnuts to bring out their flavor. Do not overcook the spring onions so that the taste does not change much.

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Ingredients for Butterfly Pasta with Dried Tomatoes and Walnuts

• Half a pack of Our Pasta Butterfly
• 2 liters of water (for boiling)
• 1 cup dried tomatoes
• 3-4 baby corns
• 1 cup of walnuts
• 100 gr Izmir Tulum Cheese
• 2 cloves of garlic
• 5-6 stalks of spring onions
• Olive oil
• Salt
• black pepper

How to Make Butterfly Pasta with Dried Tomatoes and Walnuts

• Boil the butterfly pasta for 8-10 minutes according to the consistency you want.
• While the pasta is boiling, chop the dried tomatoes that you have kept in hot water for 5-6 minutes. Chop the walnuts and corn.
• Finely chop the garlic, slice the spring onions obliquely.
• Take the olive oil in the pan, start sautéing the walnuts.
• When it smells slightly, add the garlic and mix.
• Add the sun-dried tomatoes and add the corn and continue sautéing.
• Add fresh onion, salt and pepper, mix quickly and remove from the stove.
• Mix the strained pasta with the ingredients you sautéed.
• Serve with Tulum Cheese.