Smoked Portobello & Walnut Pasta |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From the New Grilling Book. I found the directions to be incomplete in a couple spots so I took the liberty of filling in the blanks. Don't open the grill lid when the wood starts smoking or you will lose allot the smoke flavor in the dish. Ingredients:
3 tablespoons olive oil |
2 tablespoons white wine vinegar |
1 tablespoon tarragon, fresh snipped |
1 tablespoon thyme, fresh snipped |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1/4 teaspoon salt |
8 ounces portabella mushrooms, fresh |
2 zucchini, medium sized halved lengthwise |
2 sweet peppers, halved lengthwise |
3/4 cup walnuts, crushed |
2 cups bow tie pasta |
2 tablespoons butter |
1/2 cup parmesan cheese, shredded |
1/4 cup basil, fresh chopped |
4 cups hickory chips |
Directions:
1. about an hour before grilling, soak wood chips in enough water to cover chips.
2. in small bowl combine olive oil, vinegar, tarragon, thyme, garlic, pepper and salt, set aside.
3. cut off mushroom stems and discard. rinse mushroom caps and pat dry.
4. drain wood and arrange medium-hot coals around drip pan. sprinkle wood chips over coals.
5. place mushrooms, zucchini, and sweet peppers on grill rack over drip pan, brush with some of the dressing made in step 2.
6. place walnuts on foil and add to grill. cover and grill for 15 minutes.
7. remove walnuts from grill, turn vegetables. cover and grill about 15 minutes more or until peppers are crisp-tender and mushrooms are tender.
8. cook pasta according to package directions, drain and melt butter over pasta.
9. cut vegetables into bite-sized pieces and toss with pasta and rest of dressing.
10. top with shredded cheese. and serve hot.
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