I realize it's high in fat, but if you use lower fat feta, almost all the fat comes from really healthy sources, so I think it fits in well to SBD. Beyond that, it's divine!!! I added my notes on how to make it SBD-safe in red brackets. Don't skip the fresh lemon peel--it MAKES the dish. Enjoy!!! 
Quote:
Linguine with Walnuts, Green Beans, and Feta
Prep and Cook Time: about 30 minutes. Notes: To make this dish come together quickly, start heating the oven and water before you prepare the ingredients.
1 cup walnut halves or pieces
12 ounces dried linguine [use whole wheat]
1 tablespoon olive oil
12 ounces slender green beans (1/4 in. thick) such as haricots verts
Salt and pepper
1/4 cup toasted walnut oil or extra-virgin olive oil [I highly recommend the walnut oil--I got a big bottle for pretty cheap in the Nature's Market section of our local Wegman's]
2 teaspoons grated lemon peel
1 cup crumbled feta cheese (5 oz.) [to reduce the bad fats in this, use Reduced Fat (RF) feta]
1. Put walnuts in a 10- by 15-inch pan and bake in a 350° oven until golden under skins (break one to check), 8 to 10 minutes. Pour from pan. Increase oven temperature to 500°.
2. Meanwhile, in a covered 5- to 6-quart pan over high heat, bring about 3 1/2 quarts water to a boil. Stir in linguine and boil, uncovered, until barely tender to bite, 8 to 10 minutes. Drain and return to pan.
3. Trim ends from green beans; rinse and drain beans. In the 10- by 15-inch pan, combine 1 tablespoon olive oil and green beans; spread level in pan. Sprinkle generously with salt and pepper. Roast in a 500° oven until green beans just begin to brown, 4 to 6 minutes.
4. In a large serving bowl, combine walnut oil, lemon peel, and feta cheese. Add pasta, walnuts, and green beans; mix gently. Season to taste with more salt and pepper.
...Note: Nutritional analysis is per serving.
Yield: Makes 4 to 6 servings
CALORIES 520 (52% from fat); FAT 30g (sat 5.9g); CHOLESTEROL 21mg; CARBOHYDRATE 51g; SODIUM 273mg; PROTEIN 14g; FIBER 3.4g
Sunset, APRIL 2005
Linguine with Walnuts, Green Beans, and Feta
Prep and Cook Time: about 30 minutes. Notes: To make this dish come together quickly, start heating the oven and water before you prepare the ingredients.
1 cup walnut halves or pieces
12 ounces dried linguine [use whole wheat]
1 tablespoon olive oil
12 ounces slender green beans (1/4 in. thick) such as haricots verts
Salt and pepper
1/4 cup toasted walnut oil or extra-virgin olive oil [I highly recommend the walnut oil--I got a big bottle for pretty cheap in the Nature's Market section of our local Wegman's]
2 teaspoons grated lemon peel
1 cup crumbled feta cheese (5 oz.) [to reduce the bad fats in this, use Reduced Fat (RF) feta]
1. Put walnuts in a 10- by 15-inch pan and bake in a 350° oven until golden under skins (break one to check), 8 to 10 minutes. Pour from pan. Increase oven temperature to 500°.
2. Meanwhile, in a covered 5- to 6-quart pan over high heat, bring about 3 1/2 quarts water to a boil. Stir in linguine and boil, uncovered, until barely tender to bite, 8 to 10 minutes. Drain and return to pan.
3. Trim ends from green beans; rinse and drain beans. In the 10- by 15-inch pan, combine 1 tablespoon olive oil and green beans; spread level in pan. Sprinkle generously with salt and pepper. Roast in a 500° oven until green beans just begin to brown, 4 to 6 minutes.
4. In a large serving bowl, combine walnut oil, lemon peel, and feta cheese. Add pasta, walnuts, and green beans; mix gently. Season to taste with more salt and pepper.
...Note: Nutritional analysis is per serving.
Yield: Makes 4 to 6 servings
CALORIES 520 (52% from fat); FAT 30g (sat 5.9g); CHOLESTEROL 21mg; CARBOHYDRATE 51g; SODIUM 273mg; PROTEIN 14g; FIBER 3.4g
Sunset, APRIL 2005
