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Thursday, November 17, 2016

Crisp Pasta Snacks

6 ounces rotini (corkscrews), tiny bow ties, wagon wheels, or other bite-size pasta Cooking oil for deep fat frying
1 cup broken walnuts, toasted
¼ cup pumpkin seeds, toasted
2 tbsp margarine or butter, melted
¼ cup grated Parmesan cheese
1 tsp dried oregano, crushed
¼ tsp garlic salt

Cook pasta according to package directons, drain. Rinse with cold water; drain well and let dry.
Heat 2-½ inches of cooking oil in a deep saucepan or deep-fat fryer to 365 degrees F. Fry pasta, about a dozen at a time, in deep, hot oil for 1-½ minutes or until browned, stirring to separate pieces. Remove with slotted spoon. Drain on paper towels. Repeat with remaining pasta.
Place drained pasta in a mixing bowl; add walnuts and pumpkin seeds. Pour margarine or butter over mixture in bowl; stir to coat. Combine Parmesan cheese, oregano, and garlic salt. Sprinkle over mixture in bowl; toss. Cool. Store in an airtight containter up to 3 days. Makes 6 cups. 

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