Farfalle with Caramelized Onions and Walnuts

After making that lovely soup this afternoon, I thought I would make another soup to carry me through the week on nights that I didn't want to cook.  I like to freeze portions for "fast food" nights.  :::smile::: BUT, I got my copy of Vegan Italiano by Donna Klein yesterday and when I did my quick glance through, I saw some interesting dishes.  This is one of them although, in the cookbook it's Fusilli with Caramelized Onions and Walnuts.  I didn't have any fusilli and I wasn't going out to buy just that, so I made do with Farfalle.

First, I sliced up about a pound of onions.  I had to saute them, then cover them and saute them, and then uncover them and saute them some more.

I sauteed them a total of about 35 minutes until they were golden brown.  Then I threw in a couple of cloves of garlic and sauteed them a couple more minutes before I added the pasta.

While I was waiting for the onions to be caramelized, I broke out a bottle of Pinot Noir.  This was, of course, after I had chopped the walnuts and basil.  No way could I drink wine and THEN chop.  

Once the onions were done, I added the pasta, basil, walnuts, and some organic, low-sodium vegetable broth. 

I tossed it all together, put some in my bowl, remembered to take pictures, and then enjoyed it with another a glass of Pinot Noir. 

I have to say, I thoroughly enjoyed this dish.  It was light and refreshing and a very nice change from the normal marinara sauce with pasta.  I will definitely make this again.  Although next time, I really need to have a bottle of my absolute favorite wine, Santa Margherita Pinot Grigio. :::smile:::  I'll be making many more dishes from this cookbook.  There are some fabulous looking recipes in it.