Whole grain penne with walnut sauce
With a pantry still full of Christmas leftovers, I could finally make some walnut pasta, which had sent me on a quest for a good recipe after seeing a mention of it somewhere some months ago.
At first I meant to buy some fusilli, but penne was the only whole grain shape the market nearby carried besides spaghetti. I hesitated between them for a couple minutes until I picked a bag of penne. The result was surprising, really as tasty and easy as the recipe described, and we were all raving about it during lunch. But by the time I reheated the leftovers for dinner, the pasta had absorbed most of the sauce, tuning down the flavors from earlier.