Smoked Portobello & Walnut Pasta

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 tablespoons 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

Recipe

• 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.